Cut the pomegranate in half, then beat the outside of each half with a wooden spoon, catching the seeds in a bowl as they fall.
Preheat the oven to 150°C.
Toast the pine nuts on a tray in the oven for 10-15 minutes until golden.
Wash, top and tail, then slice the radishes.
Peel the oranges (skin and pith) and supreme them.
Mix them in the salad bowl with the pomegranate, salad, radishes, pine nuts, and Goat Cheese cubes.
To make the dressing, simply mix together all the ingredients and toss it through the salad.