Mix all ingredients in a mason jar to combine.
(To fry the cheese) Cut the Cheese Into half or quarter an inch and dry it with a paper towel.
Dip the cheese in light dusting of flour just to absorb any moisture. Shake off any excess flour.
Fry in 1 tbsp olive oil for 30 seconds on each side or until it’s crispy and slightly browned.
Arrange the arugula on your serving platter or bowl.
Top with the sliced onions.
Toss the dressing right before you serve your salad.
Add the fried cheese.
Sprinkle the honeycomb all over the top.
Sprinkle the top with pomegranate seeds for a beautiful pop of color.