Bibb and Radicchio Salad with Persimmons and Pomegranates

Ingredients

• 1 tablespoon balsamic vinegar 
• 4 cups torn bibb lettuce ( 2 small heads)
• 0.1 teaspoon pepper black freshly ground
• 2 teaspoons olive oil extravirgin
• 1  fuyu persimmon pulp ripe halved lengthwise thinly sliced
• 1  pomegranate 
• 4 cups torn radicchio ( 1 small head)
• 1 tablespoon red wine vinegar 
• 0.5 teaspoon salt 

Equipment

• bowl
• whisk
• juicer

Directions

1. Cut pomegranate in half.
2. Remove seeds from one pomegranate half, being careful not to burst the individual juice sacs; set seeds aside. Squeeze 2 tablespoons juice from other pomegranate half using a citrus reamer or juicer.
3. Combine pomegranate juice, balsamic vinegar, red wine vinegar, oil, salt, and pepper, stirring with a whisk.
4. Combine lettuce, radicchio, persimmon, and pomegranate seeds in a large bowl.
5. Drizzle juice mixture over lettuce mixture; toss gently to coat.
6. Serve immediately.