Winter Salad of Greens with Smoked Ham and Pomegranate

A scattering of ruby-colored pomegranate seeds makes a memorable finish to this dish. If desired, a day ahead, seed pomegranate, wash and dry greens, and make dressing. Roll greens up in paper toweling, tuck into plastic bags, and refrigerate overnight.

Ingredients

• 1 medium red onion, sliced into thin rings rice vinegar
• 3 heads Belgian endive, or additional head curly endive 
• 1 small head each red leaf lettuce and curly endive 
• 3 ounces Westphalian or other smoked ham, cut into thin sticks 
• 1 small Granny Smith or Braeburn apple, cored and thinly sliced 
• 1 glove garlic
• 2 whole scallions
• 1 generous tablespoon Dijon mustard
• extra-virgin olive oil to taste
• 1 large pomegranate, seeded