Holiday Salad

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6 large leaves Bibb lettuce, rinsed and patted dry

1 head Belgian endive, stem removed and cut crosswise into thin shreds

Pomegranate seeds, as garnish

2 tablespoons pomegranate juice

1 teaspoon grated orange zest

1/4 cup red wine vinegar

2 shallots, minced

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon Dijon mustard

1/2 cup extra-virgin olive oil

3 oranges, peeled and segmented

1 small red onion, thinly sliced

8 ounces goat cheese, cut crosswise into 6 slices

6 thin slices prosciutto

1 large head radicchio, rinsed, patted dry and torn into bite sized pieces

1 bunch arugula or watercress, rinsed, patted dry and cut int bite sized pieces