> 6 tbsp pomegranate juice
> 3 tbsp lemon juice
> 6 tbsp olive oil
> 2 (12 oz) pkgs shredded fresh Brussels sprouts
> 4 cups loosely packed arugula
> 2 oz extra sharp cheddar cheese, coarsely grated, divided
> 1/2 cup pomegranate arils
In a large bowl, whisk together the pomegranate juice, lemon juice, and olive oil until well combined. Season with salt and pepper to taste.
To same bowl, add the Brussels sprouts and toss until well coated. Let stand at least 1 hour or up to 4 hours. To bowl, add the arugula and half of the Cheddar. Arrange salad on a serving platter. To serve, sprinkle with the remaining Cheddar and pomegranate arils.