Beef Pomegranate Salad

For the dressing:
Prepare the pomegranate juice reduction and allow to cool completely. To prepare the reduction, in a large high-sided sauce pan over medium to medium-low heat, reduce pomegranate juice to just under 20% of original volume or about 1/3 cup from 16 ounces. This will take 15–20 minutes and will make a thick, syrupy mixture.

Mix cooled reduction with remaining dressing ingredients except the Dijon mustard. Add Dijon mustard while cold and whisk vigorously until emulsified. Add salt and cracked black pepper to taste. Refrigerate until ready to use.

For the salad:
Mix all of the greens, but include only half of the dill. Leave the rest for garnish. Lightly season with salt, pepper, olive oil and lime juice. Toss to distribute.

Add the meat and gently toss to distribute. Drizzle generously with pomegranate dressing, and garnish with remaining dill and pomegranate seeds. Serve.