1. Wash and dry the mixed greens thoroughly.

2. Peel and segment the oranges, grapefruit, and mandarin, reserving any juice for the dressing.

3. Score the pomegranate and tap out the seeds under water, then drain and set aside.

4. Whisk together olive oil, honey, Dijon mustard, lemon juice, salt, and pepper until emulsified to make the dressing.

5. In a large bowl, combine the greens, citrus segments, and pomegranate seeds.

6. Drizzle the dressing over the salad and gently toss to coat without crushing the fruit.

7. Sprinkle optional shaved fennel, goat cheese, and nuts if using, then transfer to a platter or individual bowls for serving.

8. Store any leftover dressing separately and add just before serving to keep the salad crisp.