Endive And Citrus Salad | Metropolitan Market

Ingredients

• 6 heads Belgian endive (red and/or green)
• 1/2 cup thinly sliced kumquats or citrus supremes
• 1/4 cup chopped fresh flat-leaf parsley leaves
• 2 ounces goat cheese (crumbled)
• 3 tablespoons toasted pine nuts
• 3 tablespoons pomegranate arils
• 1 tablespoon minced shallot
• 2 tablespoons champagne or sherry vinegar
• 1 teaspoon granulated sugar
• 1 teaspoon Dijon mustard
• 1 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1/3 cup extra virgin olive oil