Toast the nuts in a dry frying pan. De-stone the peaches, cut into pieces and caramelise in the brown sugar. Knock the seeds out of the pomegranate. To make the dressing, squeeze the juice from the other half pomegranate with a lemon squeezer, pour into a jar with the other ingredients and shake well. Wash the Swiss chard leaves thoroughly and drain. Put all the ingredients in a serving dish and mix well.