5 endives, or 6 Coraline chicory

1 pink lady apple or Stella Rosa apple

3 figs

1/4 cup pomegranate seeds

2 stalks celery, shaved with a peeler into ribbons

1/8 teaspoon pepper, sprinkled

1/4 cup oil

1/4 cup Tuscanini Balsamic Vinegar

3 tablespoons maple syrup

2 teaspoons Haddar Dijon Mustard

1/2 teaspoon salt