1. Preheat the oven to 400 degrees Fahrenheit.

2. On a baking sheet lined with parchment paper, add 9 tablespoons of Stella Aged 10-month Shredded Parmesan to make 6 small piles, about a tablespoon and a half each.

3. On top of each parmesan pile, sprinkle pine nuts and bake in the oven for 7 minutes.

4. While the parmesan crisps are baking, you can prepare the salad. Add kale, sliced apple, purple onion, and blueberries in a large bowl. Set aside.

5. Pierce the top of the pomegranate with a wine opener. The wine opener screw pulls out the inner flesh that binds the seeds together.

6. Using a knife, carefully slice the skin around and down the outer edges of the pomegranate. Then open the pomegranate, and it should look like a flower.

7. Over the salad, flip the pomegranate seeds down onto your hand. Using a wooden spoon, firmly tap the back of the pomegranate until all the seeds fall into the salad.

8. Once the parmesan crisps have cooled, break them over the top of the salad.

9. Enjoy this restaurant-style salad with a pop of cheesy flavor!