Heat 1 talespooon of olive oil in a large skillet over medium-high heat. Add the scallions, season them with salt, and cook about 2 minutes per side, until charred and wilted. Set aside to cool. Once cooled, finely chop them and place them into a medium bowl.
Add the remaining 1/2 cup of olive oil, red wine vinegar, pomegranate molasses, POM Juice, Wonderful Pistachios, and POM Arils to the bowl and stir to combine. Season with salt and pepper to taste and set aside.
Add the endive leaves to a large bowl, and season them with salt and lemon juice. Drizzle them with olive oil and delicately toss to coat.
To plate, add the endive leaves and spoon the dressing over the top. Finish with flaky salt and more POM Arils.
½ cup olive oil, plus more for grilling and drizzling