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PdfPreparing the citrus: Slice off both ends. Place flat side down on a cutting board and use a knife to cut off the peel and pith. Once all of the pith is removed, slice into thin rounds.
Assemble the salad on a large platter with the arugula, citrus slices, burrata (make sure to spread it out so each section has some), pomegranate, pistachios and mint.
Drizzle generously with olive oil, pomegranate molasses or balsamic glaze, and season with salt and pepper to taste.