Tarragon leaves and pomegranate seeds add distinction to this tangy slaw.
In a small bowl, whisk together the vinegar and olive oil until smooth. Add salt and pepper to taste. Set aside.
Cut endive lengthwise into 1/8- to 1/4-inch-wide pieces. Transfer to a medium bowl. Cut pepper lengthwise into 1/8-inch-wide pieces. Transfer to bowl with endive. Just before serving, toss endive mixture with reserved vinaigrette. Top with tarragon and pomegranate seeds.