To extract the pomegranate seeds, halve the fruit, hold each half cutside down over a bowl, and whack the outside with a wooden spoon.
In a small bowl, whisk together molasses, 2 teaspoons water, and oil until smooth. Season with 1/4 teaspoon salt and a pinch of pepper.
Toss dressing with dandelion greens and pomegranate seeds in a large bowl. Divide evenly among 4 serving bowls; top with almonds and cheese.
