4 heads Frieda’s Belgian endive, chopped into 1-inch pieces
3 cups friseé, torn into small pieces
2/3 cup cooked quinoa, cooled
1/2 Frieda’s fennel bulb, trimmed and shaved
1/4 cup Frieda’s fennel fronds, chopped
1/4 cup olive oil
2 Frieda’s mandarinquats
2 tablespoons honey
1/2 teaspoon salt
Few twists of black pepper
3/4 cup crumbled goat cheese (for topping)
1/3 cup pomegranate seeds (for topping)
1/3 cup glazed pecans, chopped (for topping)
Combine Belgian endive, friseé, quinoa, fennel and fennel fronds in a large serving bowl and toss.
Combine olive oil, mandarinquats, honey, salt and black pepper in a blender and blend until well combined.
Divide the salad between four plates and drizzle with mandarinquat dressing. Top with goat cheese, pomegranate seeds and glazed pecans. Serve immediately.