Arrange the arugula in a wide ring around the outer edge of a large round platter, leaving the center open, so the shape reads as a wreath from across the table.

Tuck the cherry tomato halves, cut side up, into the ring of arugula at even intervals.

Nestle the mozzarella pearls between the tomatoes around the same ring.

Scatter the torn basil leaves over the ring.

Whisk the olive oil, balsamic vinegar, honey and salt in a small bowl until it turns a deep amber and coats the back of a spoon.

Drizzle the dressing over the wreath in a thin zigzag, working all the way around the ring.

Tuck a few small rosemary sprigs between the tomatoes to stand in for holly, and scatter a spoonful of pomegranate arils over the top for the berries.

Chill the platter for up to 1 hour before serving, uncovered, so the cheese stays cool without the arugula wilting.