Pomegranate and Papaya Salad with Ginger Dressing
2 tablespoons lemon juice
½ tablespoon white wine vinegar
1 clove garlic, chopped finely
1 teaspoon freshly grated ginger or a generous ¼ teaspoon powdered
1 teaspoon sugar
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
¼ cup olive oil
1 medium pomegranate, seeded
2 heads endive, separated 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
Mix lemon juice and the next 6 ingredients; whisk in oil and then reserve. On a large serving platter, arrange endive leaves like spokes with tips pointing out. Toss papaya with 1 tablespoon dressing, then reserve. Toss lettuce with remaining dressing and mound over endive leaves. Top with reserved papaya, then sprinkle with pomegranate arils and green onion.
Makes 6 servings.