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For the Dressing
1/2 teaspoon Dijon mustard
1 teaspoon minced garlic
1/4 cup freshly squeezed orange juice
1 tablespoon white wine vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
For the Salad
5 ounce package baby arugula
2 grapefruits
2 oranges
1 cup hazelnuts, toasted (instructions below)
1 cup pomegranate seeds
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1st Keep
 laerkin
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