For the vinaigrette, cut the lemon in half and squeeze. Mix juice, salt, pepper and 1 teaspoon sugar. Fold in the oil.
Clean the fennel, put the green aside. Wash the tubers, cut them in half and cut out the stalk. Finely slice or cut the fennel. Apple wash, quarter, remove core. Cut apple into fine slices. Mix fennel, apple and vinaigrette. Let stand for at least 30 minutes.
Meanwhile quarter the pomegranate and remove the seeds. Cut the cheese into 12 slices. Wash the dill and fennel greens, shake dry and cut finely. Arrange the salad on four plates, put 3 slices of cheese on each plate. Sprinkle with pomegranate seeds, dill and fennel green.