Gather and prepare your ingredients.
Place the pomegranate molasses, mustard, maple syrup and lemon juice into a bowl, whisk to combine. Slowly stream in the olive oil, whisking constantly, until you have a glossy emulsified dressing. Lightly sprinkle with salt and pepper.
Arrange the chicory and radicchio on a serving platter. Drizzle over the dressing. Top with orange, pomegranate seeds, mint leaves and pistachios.
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