Slice <quantity>4</quantity> persian cucumbers

Cut <quantity>3</quantity> endives

Zest <quantity>2</quantity> blood oranges

Chop the blood oranges' zest

Peel the zested blood oranges

Cut out blood orange segments

Squeeze the juice from the blood orange scraps into a small bowl

Cut and discard stems from <quantity>½<unit>bunch</unit></quantity> of dill

Chop the dill leaves

Cut and discard stems from <quantity>½<unit>bunch</unit></quantity> of parsley

Chop parsley leaves

Cut and discard ends of <quantity>1</quantity> pomegranate

Section the pomegranate

Divide the pomegranate into 2 pieces

Separate the seeds in a bowl

Add <quantity>2<unit>tsp</unit></quantity> of whole grain mustard to the bowl with the blood orange juice

Add <quantity>1<unit>tbsp</unit></quantity> of honey

Add <quantity>2<unit>tbsp</unit></quantity> of balsamic vinegar

Add <quantity>¼<unit>cup</unit></quantity> of olive oil

Season with salt and pepper to taste

Stir to combine

Transfer salad components plus <quantity>½<unit>bunch</unit></quantity> of arugula to a bowl

Add the pomegranate seeds

Mix the ingredients

Drizzle the vinaigrette

Toss gently

It's ready to be served, enjoy!