Combine 1 tablespoon orange juice, salt, white balsamic vinegar, honey and olive oil in a small prep bowl. Whisk and set aside. 

Place mixed greens and sliced fennel in large salad bowl. Toss gently. On each of four salad plates, arrange salad mix around each plate in the shape of a wreath, leaving the center of  the plate uncovered. Top with orange segments and  pomegranate arils. Whisk the vinaigrette and drizzle over each  salad  just before serving.