Serves 8

For the Salad:
¼ pound Manchego cheese
Two 10-ounce packages arugula

For the Vinaigrette:
1 ½ cup pomegranate juice
¼ teaspoon Dijon mustard
¼ teaspoon sugar
½ teaspoon salt
½ cup olive oil

1. Slice or shave the cheese into long, thin strips and lay 3 or 4 slices on top of approximately 1-cup of stacked arugula greens.
2. Prepare the vinaigrette in a medium saucepan over high heat and reduce the pomegranate juice until ½ cup remains, about 10 minutes.
3. In a medium bowl, combine the reduced pomegranate juice, Dijon mustard, sugar, and salt. Whisk in the olive oil in a slow, steady stream. Just before serving, drizzle on top of the salads.