Cut the pomegranate in half.

Remove seeds from one pomegranate half, being careful not to burst the individual juice sacs; set seeds aside.

Squeeze 2 tablespoons of juice from the other pomegranate half using a citrus reamer or juicer.

Combine pomegranate juice, balsamic vinegar, red wine vinegar, oil, salt, and pepper in a small bowl.

Whisk the ingredients together to create an emulsified dressing.

In a large bowl, combine torn Bibb lettuce, torn radicchio, thinly sliced persimmon, and pomegranate seeds.

Drizzle the juice mixture over the lettuce mixture.

Toss gently to coat all ingredients with the dressing.

Serve immediately.