Prepare fresh pomegranate juice, if necessary.* Prepare fresh pomegranate arils, if necessary.** Reserve 1/2 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) Preheat the oven to 350°F. Cut each of the onions into four round 1/2-inch-thick slices, unpeeled. Lay the 12 onion slices, still unpeeled, in a large roasting pan, being careful not to let them overlap, and drizzle with 2 tablespoons olive oil. Roast the onions until soft and browned, about 20 to 25 minutes. Set aside to let cool to room temperature, and then peel the outer skin. Whisk 1/4 cup olive oil, sherry vinegar and pomegranate juice together in a large bowl. Toss the greens with half of the dressing, and then divide between six plates. Using a spatula, remove onion slices from the roasting pan and lay 2 slices over the greens on each plate. Season to taste with sea salt. To garnish, crumble Cabrales cheese over top of the onions and around the plates. Then sprinkle the pine nuts, pomegranate arils and chives over each plate. Drizzle the remaining dressing over the onions and serve this pomegranate recipe.
*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.
**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.