Shake the orange and lemon juices, olive oil, oregano, capers, and salt and pepper together in small jar.
Toss about half of the vinaigrette with the greens, pomegranate arils, and olives. You want to lightly coat the lettuce, but not so much that it drowns the frisée. If you think it needs it, toss with a little more vinaigrette. Sprinkle with the sunflower seeds and serve.
To toast sunflower seeds, stir them in a hot dry pan until the seeds are golden colored with roasted aroma.