2 small Fuji apples, thinly sliced on a mandoline or with a very sharp knife
4 ounces Brie cheese, such as Marin French, sliced into 10 thin slices
3 tablespoons California pomegranate arils
Place the arugula in a mixing bowl. Sprinkle the olive oil over the top, squeeze the orange half over the greens and season lightly with salt and pepper. Toss with fingertips to coat all of the arugula.
On a serving board, arrange the flatbreads. Divide the dressed arugula amongst the flatbreads, you may have a bit leftover. Lay 2-3 thin slices of apple over the arugula on each naan and top each one with a thin slice of Brie. Sprinkle pomegranate arils over the tops of all of the flatbreads right before serving.