For the vinaigrette: In a small bowl, whisk POM Wonderful 100% Pomegranate Juice, vinegar, lemon juice, salt, and honey. Slowly whisk in olive oil. Set aside.
For the turkey: In a large skillet over medium-high heat, add oil, turkey, and salt. While cooking, break into small pieces with a spatula, about 10 minutes or until cooked through. Add scallions and apples, and sauté for 2 minutes, until lightly softened.
In a small bowl, whisk together the coconut milk, curry powder, and garlic. Add to the turkey mixture and cook for 2 minutes. Stir in almonds, cilantro, and POM Pomegranate Arils.
Top each endive leaf with turkey mixture. Drizzle vinaigrette on mixture right before serving.
Store leftover turkey mixture in the fridge for up to a week. Reheat gently to use again. Or freeze for another time, up to one month.
*Use leftover holiday turkey in place of the ground turkey; simply omit the turkey-cooking step and add 2½ cups finely diced cooked turkey.
