Prepare the steamed sauce: heat the balsamic vinegar with sugar in a ladle for 3-4 minutes, until it acquires the texture of the sauce (it should not be too thick, because after cooling it will become even thicker). Then put the sauce to cool. It should look like honey.Wash and cut the salad, add the pomegranate seeds, small pieces of cheese and grapes, cut in half and without seeds. Add salt and pepper to taste, and add olive oil. Garnish with sauce.