Combine the olive oil, vinegar, and honey in a large mixing bowl and whisk well. Stir in the shallot and pomegranate seeds.
Separate the lettuce into individual leaves. Pick out 12 of the smaller leaves to use as lettuce cups. Finely slice the rest of the lettuce and add to the dressing. Stir to combine. Add the pistachios and taste. Season to taste with salt and pepper. Place the salad in the lettuce cups and serve.
To make ahead, you can make the dressing and let sit, separate the lettuce leaves, and wrap with damp paper towels and store in the refrigerator. Toss the salad and assemble just before serving.