Pomegranate and Papaya Salad with Ginger Dressing

• 1 medium pomegranate
• 2 tablespoons lemon juice
• 1/2 tablespoon white wine vinegar
• 1 clove garlic, chopped finely
• 1 teaspoon freshly grated ginger or a generous 1/4 teaspoon powdered ginger
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup olive oil
• 2 heads endive, seperated into leaves
• 3 quarts baby lettuce or other torn lettuce leaves
• 1 medium papaya, peeled, seeded and cut into 1/2-inch cubes
• 2 tablespoons thinly sliced green part of green onion

Separate seeds from skin and pulp of pomegranate (you should have about 3/4 cup seeds); reserve. To make dressing, mix lemon juice and next 6 ingredients; whisk in oil. Reserve. On a large serving platter, arrange endive leaves like spokes with tips pointing out. Toss papaya with 1 tablespoon dressing; reserve. Toss lettuce with remaining dressing; mound over endive leaves. Top with reserved papaya; sprinkle with pomegranate seeds, then with green onion. Source: California Pomegranates