Cube the avocado. Cut the pomegranate in half and remove the beautiful crimson seeds.
Toss pomegranate seeds and the cubed avocado with the arugula. Pour the vinaigrette over and toss. Top with croutons and mild microgreens.
Vinaigrette: Combine 2 ½ parts oil to 1 part acid (apple cider vinegar, champagne vinegar, and/or lemon juice), 1 T honey or agave, and salt and pepper to taste.
Delicious with almost any unoaked Languedoc-Roussillon white and all rosés such as Le Marquis rosé La Louviere, Cabernet Franc, Merlot, Malbec grapes.