Rinse the 2 handufls of arugula lettuce and place into the now chilled salad bowl. Then, add the 1/2 cup of pomegranate kernels, 1/4 cup of pistachios, and 3 tbsp of blue cheese on top, followed by the 1 tsp of pomegranate juice, 1 tsp of aged balsamic vinegar, 2 tbsp of olive oil, 1/8 tsp of sea salt, and 1/2 tsp of course black pepper.