First of all select four medium salad plates and place them in refrigerator to chill well until you prepare the salad and the dressing.
Now, prepare the lemon-vinegar dressing. Take a small mixing bowl and pour in 2 tablespoons of fresh lemon juice. Top it with 2 tablespoons of rice vinegar and ¼ cup of light olive oil. Season the ingredients with salt and newly ground black pepper to taste. Now, take a large fork and mix all the ingredients until the salt dissolves and smooth. Set this lemon-vinegar dressing aside for few minutes until you mix the remaining ingredients of the salad.
Remove the four chilled salad plates from refrigerator and set them right in front of you. Equally divide the fresh lettuce among the plates. Also divide the pear slices and roasted walnut halves, and pomegranate kernels among the plates, placing them in the center.
Toss the ingredients on the bed of the fresh lettuce to mix them.
Now, gently drizzle the dressing over the salads, toss slightly and serve immediately.