Pomegranate arils are the crown jewels on this salad of mixed-chicories, adding a burst of sweetness to the tangy dressing and bitter greens.
In a large bowl, whisk together vinegar, mustard, and sugar; season with salt and pepper. Slowly add oil, whisking until fully blended. Add chicories and toss to combine; season. Serve, sprinkled with pomegranate arils.