Directions

1. In a small bowl, whisk together the vinegar, salt, and pepper to taste. Slowly drizzle in olive oil while whisking steadily until mixture is emulsified.
2. Slice bottoms and tops off of citrus to expose flesh. Following curve of fruit, cut remaining peel from citrus fruit, including all white pith on outside. (Use a sharp chef's knife or a smaller serrated knife.) Cut fruit crosswise into ½-inch-thick slices.
3. Arrange fruit on a platter or on plates, mixing up the colors or setting them out in color bands for an ombré look. Drizzle with vinaigrette, sprinkle with pomegranate seeds and tarragon, and serve.