Arugula Salad with Pomegranates and Pistachios

• 1 pomegranate
• 5 oz (155 g) small arugula leaves, rinsed and spun dry
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Put a bowl in the sink. Cut the pomegranate in half horizontally (through the equator rather than through the stem end). Working over the bowl, put half of the pomegranate, cut side down, on the palm of your nondominant hand. Then, with your dominant hand, bang the back of a wooden spoon all over the skin side of the pomegranate half to release the seeds, which will fall between your fingers in