Action:
1. Using a large saute pan over med-high heat, add the pomegranate juice and balsamic vinegar and reduce until it is thick and shiny like maple syrup. (About 5-6 minutes)
2. Using a grill or a grill pan, crank the heat to high. Drizzle a bit of olive oil over the surface of the avocados and season with a touch of salt and pepper. Place them cut side down onto the smokin' hot grill or grill pan. Allow them to char and cook for about 3 minutes per side.
3. In a small saute pan over medium heat, add the bacon fat and pine nuts. Let the pine nuts toast in the bacon fat until they are golden. (About 3-4 minutes)
4. Once the glaze is reduced and avocado is charred and beautiful, add a few sprigs of arugula to the center of the plate, then the slice of grilled avocado over the top. Add a few of the toasted pine nuts over the avocado and drizzle all with the pomegranate glaze, then serve.