For the Cheddar Flatbread dressing, grate a garlic clove into a jar. Add the olive oil, and let sit for a few minutes to allow the garlic to mellow.
Finish the dressing by mixing in the lemon juice, red wine vinegar, pomegranate molasses*, and salt and pepper to taste. Shake to mix well. Extra dressing will last in the fridge for up to a week.
Grill the flatbread or pizza crust over medium heat for about a minute, until light grill marks form. Flip the crust, top with 3 ounces of the shredded cheese, and grill for about another 30 seconds. Remove from heat; the cheese will continue to melt.
In a large bowl, toss the salad with the dressing and the sliced vegetables. Place salad on top of cheesy flatbread, add the torn herbs and the remaining 1 ounce of shredded cheese.
*Pomegranate molasses can be found in the international aisle of most supermarkets. If you can’t find pomegranate molasses, you can substitute 1 teaspoon of honey in the vinaigrette.