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1
Position a rack in the center of an oven and heat the oven to 425F.
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2
In a small saucepan over high heat, reduce the pomegranate juice to about 1/4 cup (it should be syrupy), about 15 minutes.
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3
Meanwhile, mash the goat cheese in a small bowl with a fork until smooth.
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4
Form the cheese into four 2-inch-diameter rounds.
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5
Put the hazelnuts on a small plate and press the goat cheese rounds into the nuts on all sides to coat.
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6
Transfer the cheese to a small baking sheet and bake until the nuts brown and the cheese softens, 8 to 10 minutes.
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7
While the goat cheese bakes, melt 2 Tbs.
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8
of the butter in a 12-inch heavy-duty skillet over medium-high heat.
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9
Arrange the endives flat in the pan (theyll fit snugly), sprinkle with 1/2 teaspoons each salt and pepper, and cook, undisturbed, until browned, 2 to 3 minutes.
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10
Flip and cook until the other side starts to soften, 1 to 2 minutes.
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11
Transfer to a large plate.
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12
Melt the remaining 1 Tbs.
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13
butter in the skillet, add the apples and shallot, sprinkle with 1/4 teaspoons salt and cook, shaking the pan often, until the apples start to soften, 2 to 3 minutes.
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14
Transfer the pomegranate juice to a medium bowl.
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15
Add the vinegar, mustard, and 1/2 teaspoons each salt and pepper; whisk until combined.
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16
Gradually whisk in the oil and season with more salt and pepper to taste.
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17
In a large bowl, toss the spinach and apples with half of the vinaigrette and season to taste with salt and pepper.
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18
Arrange the endives on 4 large serving plates, top with a mound of the spinach mixture, and then the goat cheese.
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19
Sprinkle with the pomegranate seeds (if using) and the chives and drizzle with the remaining vinaigrette.
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20
Serve.
