Wash and dry the spinach. Shell the half pomegranate. Squeeze the lemon. Wash the apple, cut it into quarters without peeling it and remove the core. Cut the apple into segments and dip them in the lemon juice to prevent them from oxidising.
Cut the hazelnuts into pieces and toast them in a pan without seasoning for 2-3 minutes until they are slightly golden and fragrant.
Remove the rind from the Fontina and dice it. Drain the apples. Combine the spinach, apple slices, Fontina, toasted hazelnuts and pomegranate grains in a bowl. Season to taste with oil, salt, pepper and balsamic vinegar and serve.