4 ea. endive, bottoms cut off and leaves picked
1 bunch watercress, leaves picked
2 Tbsp. whole parsley leaves
1 small bulb fennel, cored and very thinly sliced
2 Tbsp. pomegranate seeds
2 oz. crumbled goat cheese
1 Tbsp. pomegranate molasses
1 Tbsp. white wine vinegar
1 tsp. minced shallot
½ tsp. minced thyme
¼ C olive oil
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