How to cut and open a pomegranate:
Step 1: Cut the pomegranate into quarters with a sharp knife.
Step 2: Fill a large bowl 3/4 of the way with water. Immerse one of the quarters into the water.
Step 3: While holding the pomegranate quarter underwater, begin to scoop out the seeds with your thumb, in the direction towards the bottom of the bowl, not up into your face. They will slip off pretty easily. You can break up the quarters further if you need to. The reason for the water is so that the rest of your kitchen won't be splattered with red juice everywhere. This way, it is contained underwater and is very easy to cleanup.
Step 4: Once you have finished removing all of the seeds from the pomegranate, pour the water and seeds over the strainer into the sink so that the seeds are kept inside. This can be done ahead of time and kept refrigerated once you are ready to assemble the salad.
Soy Vinegar Dressing
adapted from white on rice couple
1/2 garlic clove
1 tablespoon balsamic vinegar
1 tsp dijon mustard
splash of soy sauce
1.5-2 tablespoons olive oil
Greens, I used a spring mix but arugula or spinach would work fine.
1 In a large bowl, rub the cut side of the garlic clove all around the bottom and sides of the bowl. This will add the hint of garlic once the salad is dressed.
2 Whisk together all the ingredients except the olive oil.
3 Drizzle in the olive oil in a thin steady stream, whisking all the time. Taste to see if it needs more olive oil or seasoning.
4 Throw some greens in the same bowl as the dressing and using tongs, coat the leaves with the dressing. Top with pomegranate seeds.