Pomegranate, Almond, and Green Olive Salad

-1 cup fresh pomegranate arils (seeds)
-3/4 cup sliced raw almonds, lightly toasted
-1/2 cup pitted Cerignola olives, or another mild non-vinegary green olive such as Lucques or Picholine
-1 sweet red pepper (I used Donkey Ears, a non-bell type from my garden)
-1 fresh chile pepper, mild or spicy to your taste (Christmas Bell from my garden)
-1/2 cup chopped flat leaf parsley
-1 small clove garlic, peeled
-Coarse salt
-2 tablespoons extra virgin olive oil
-The juice of one small meyer lemon
-1 teaspoon pomegranate molasses (concentrate)
-Freshly ground black pepper

Chop the olives and sweet peppers (remove the seeds and ribs) into bits about the same size as the pomegranate arils. Remove the seeds and ribs from the chile pepper, or not as you prefer, the heat is concentrated in the seeds and ribs if that is an issue for you. Mince the chile pepper. Combine the pomegranate arils, almonds, chopped olives, peppers, and parsley in a bowl.

Smash the garlic with some coarse salt to make a puree. Whisk together the garlic, additional salt to taste, olive oil, lemon juice, pomegranate molasses, and black pepper. Pour over the salad and toss gently to blend.