For the Potatoes: 
Peel potatoes and grate on a box grater on the large round holes. Place in mixing bowl with lemon juice. Grate the onion on the same cutter of the box grater. Combine with  the rest of the ingredients except for olive oil.

In a large skillet over medium heat add olive oil and wait until it gets very hot but not smoking. Place small handfuls of the potato mixture into the oil and cook until golden brown and crispy on both sides.

Remove an place on paper towels to soak up any extra oil that comes off. To reheat, place latke on a baking sheet  in a 400˚ F oven until hot.

For the Goat Cheese Mousse:
Place all ingredients in a kitchen aid mixer bowl with the paddle attachment. Mix on low speed until all ingredients are combined.

For the Apple and Walnut Marmellata:
Peel and core apples and dice into 1/4 inch cubes. In a sauce pan, combine sugar, vinegar and rosemary and bring to simmer. Simmer until mixture reduces by a third. Remove rosemary sprig and discard, or keep for a garnish later. Add apples and continue cooking until apples turn translucent but do not begin to puree. Remove from heat and drain away any excess liquid. Lightly toast walnut pieces then fold into apples. Season to taste with a little salt.

For Curly Endive and Pomegranate Salad:
Toss all ingredients together in a mixing bowl.