- 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.
