Remove the seeds from the pomegranates, blend them, and strain through a sieve. I got about 1 cup (250 ml) of pomegranate juice. Add the juice of half a lemon and the brown sugar. Heat the mixture, and once it starts boiling, skim off all the foam. Cook, stirring occasionally, until the mixture reduces. You'll know it's ready when it turns a darker color and thickens slightly.

Chop the endive, wash, and drain well. Think about the presentation and add olive oil, salt, and pepper. Dice the apple and add it on top. Chop the hazelnuts and incorporate them into the salad. Distribute the feta cheese cubes around and drizzle with the pomegranate syrup. Enjoy your meal!