1. Whisk together the olive oil and apple cider vinegar, or shake in an airtight jar, just until combined.
2. Place the spring mix in a big serving bowl.
3. Add the dressing and toss to coat the leaves.
4. Put the clementine wedges, the bocconcini and the pommerganate.
5. Add salt and pepper to taste and serve immediately.
You can also add roasted pumpkin or sunflowed seeds.