Bibb And Radicchio Salad With Persimmons And Pomegranates

• 1 pomegranate
• 1 tablespoon balsamic vinegar
• 1 tablespoon red wine vinegar
• 2 teaspoons extravirgin olive oil
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 4 cups torn Bibb lettuce (about 2 small heads)
• 4 cups torn radicchio (about 1 small head)
• 1 ripe Fuyu persimmon, halved lengthwise and thinly sliced

1. Cut pomegranate in half. 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. Combine pomegranate juice, balsamic vinegar, red wine vinegar, oil, salt, and pepper, stirring with a whisk.
2. Combine lettuce, radicchio, persimmon, and pomegranate seeds in a large bowl. Drizzle juice mixture over lettuce mixture; toss gently to coat. Serve immediately.

pomegranate, balsamic vinegar, red wine vinegar, extravirgin olive oil, salt, freshly ground black pepper, bibb lettuce, torn radicchio, persimmon

Taken from www.myrecipes.com/recipe/bibb-radicchio-salad-with-persimmons-pomegranates (may not work)