Middle Eastern(ish) Salad

Serves 4 to 6

• 1 ten ounce package of arugula
  
• Two-three 0.75 ounce packages of fresh mint, or one bunch
  
• 1 pomegranate, seeds removed, and juice reserved
  
• 4-6 ounces good, chalky (as opposed to creamy) goat cheese (or to taste)
  
• Balsamic vinaigrette
  • 1 part balsamic vinegar
    
  • 2-3 parts very good olive oil
    
  • Liberal pinch kosher salt
    
  • ½ tsp Dijon mustard
    

    gradually whisk in olive oil with other ingredients until emulsified
    

Toss mint and arugula with vinaigrette; add some of the reserved pomegranate juice, if desired. Plate greens and crumble goat cheese and pomegranates over the top.

Suggestion: would also be good, and even more middle eastern tasting with medallions of goat cheese with a sesame seed or pistachio breading