View the original recipe via:
Make a simple dressing in the medium-sized bowl by mixing the pomegranate molasses with 2 tablespoons of olive oil and season with salt and pepper.
Remove the seeds from the pomegranate, the easiest way to do this is by tapping it with a wooden spoon.
Remove the core from the chicory and cut the chicory coarsely.
Combine the chicory with the pomegranate seeds and the pomegranate dressing.
Rinse and coarsely chop the parsley. Coarsely chop the pistachio nuts and stir the parsley and pistachio into the salad. Enjoy!