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Slice the radicchio into quarter and remove the core. Pull apart the leaves and add them to a salad spinner. Do the same with the endive. Wash and dry the lettuces well.
Thinly slice the pear and quarter the pomegranate into big chunks. Roughly tear the mint leaves. Set these aside.
In a very large bowl, whisk together ¼ cup cranberry sauce, 2 tablespoons honey, 2 tablespoons red wine vinegar, ½ cup extra-virgin olive oil and ½ teaspoon salt. Mix for a few minutes or until a glossy dressing forms. Taste and season with more salt, pepper or vinegar as you prefer.
Add the lettuces into the bowl with the dressing. Use clean hands or tongs to toss until all the salad is dressed. Add the torn mint and give a few more tosses.
Pile the salad onto a serving plate. Scatter the sliced pear and pomegranate chunks all over. Serve immediately.