Blood Orange Caprese Salad

Directions

1. 1
   In a small saucepan, combine the pomegranate juice, sugar and lemon juice. Bring to a boil; cook until liquid is reduced by half.
2. 2
   Remove from the heat. Stir in brown sugar. Cool to room temperature.
3. 3
   Line six salad plates with lettuce; top with orange and cheese slices.
4. 4
   Drizzle with 1 teaspoon oil and 2 teaspoons pomegranate syrup (save remaining syrup for another use).
5. 5
   Sprinkle with pomegranate seeds and salt.