INGREDIENTS
2 tbsp
champagne vinegar
1 tbsp
shallot
1 1/2 tsp
granulated sugar
1 tsp
dijon mustard
1 tsp
kosher salt
1/4 tsp
pepper
1/3 cup
olive oil
14 oz
endive
2 3/4 oz
kumquats
1/4 cup
pomegranate arils
2 tbsp
roasted pepitas
1/3 cup
goat cheese
1/2 cup
flat-leaf parsley leaves