To make a vinaigrette, combine the balsamic vinegar, garlic, olive oil, lemon juice and honey in a small bowl. Mix thoroughly and set aside.
Heat up a grill or frying pan. Using a piece of kitchen paper, pat dry the Apetina® Grilling Cheese, then cook for a couple of minutes on each side. Set aside.
Place the salad leaves in a large bowl and dress with half of the vinaigrette. Toss lightly with your hands and arrange onto serving plates/ bowls.
Top with the avocado slices, pomegranate seeds and the Apetina® Grilling Cheese.
Dress the salad with the remaining vinaigrette.
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