Prepare fresh pomegranate arils, if necessary.* Reserve 1/3 cup of arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) Prepare fresh pomegranate juice.** Place oil in a wok or large skillet and heat until hot. Stir-fry the beans with the lemon peel for 6 minutes. Add the almonds and stir-fry for 1-2 minutes or until beans are crisp-tender. Remove from heat. Season to taste with salt and pepper. Toss beans with reserved pomegranate arils and pomegranate juice; turn onto a serving platter. Arrange goat cheese slices over the top. Serve this pomegranate recipe.
*To prepare fresh pomegranate arils, score 1 large POM Wonderful Pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl.
**To prepare fresh pomegranate juice, cut 2–3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.