Arugula Salad with pomegrante, orange & goat cheese

This salad was not a show-stopper but it was quite good and looked very pretty.

Ingredients & Preparation: (From epicurious, Original from Bon Appétit, November 2002)

Servings: Makes 10 to 12 servings

• 3/4 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 2 tablespoons thawed frozen orange juice concentrate
• 3/4 teaspoon coarse salt
• 1/2 teaspoon ground black pepper

• 5 oranges
• 14 ounces arugula (about 16 cups)
• 3/4 cup pomegranate seeds or dried cranberries
• 1 5.5-ounce package soft fresh goat cheese, crumbled (about 1 cup)
• 1/3 cup finely chopped red onion

Whisk first 5 ingredients in bowl to blend. (Can be made 1 day ahead. Chill. Bring to room temperature and re-whisk before using.)

Cut off peel and white pith from oranges. Cut oranges into 1/4- to 1/2-inch-thick rounds. Cut each round into quarters. Transfer orange pieces to large bowl. Add remaining ingredients and toss to combine. Toss salad with enough dressing to coat and serve.