1. Heat oven to 350 degrees. Using a mandoline, slice beet and fennel into very thin slices.

2. Spread the pine nuts on a baking pan, and toast until golden brown, 5 to 7 minutes. Transfer the nuts to a bowl to cool.

3. In a food processor or blender, puree the yellow cherries, vinegar, creme fraiche, mustard, salt, and black pepper. Transfer puree to a medium bowl. Whisk in the olive oil, and set the dressing aside.

4. In a large serving dish, combine the toasted nuts, endive, corn, bell pepper, mache, and oven-dried cherries. Drizzle the pureed salad dressing over top; toss.