How to Make It
Stir together vinegar and shallot in a small bowl; let stand 5 minutes. Whisk in sugar, mustard, salt, and pepper. Whisk in oil until mixture is smooth.
Arrange endive quarters on a large platter. Sprinkle evenly with kumquat slices, pomegranate arils, roasted pepitas, and crumbled cheese. Drizzle dressing evenly over salad; sprinkle with parsley.