Moroccan Eden Salad With Apples, Fennel And Arugula

By Food52
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1/2 cup extra virgin olive oil

2 tablespoons high quality white wine vinegar

1 teaspoon agave syrup or unrefined sugar

1 1/2 teaspoon raz el hanout

2 tablespoons tablespoons preserved lemons, rinsed and chopped

1/2 cup apple (crisp and sweet variety such as fuji, honeycrisp, or pink lady), peeled and chopped

2 tablespoons fresh mint

fresh ground pepper to taste

1/2 cup red onion, thinly sliced

1/3 cup white wine vinegar

1/2 teaspoon fresh ground pepper

2 cups fennel bulb, thinly sliced

3 cups baby arugula

3 tablespoons fresh mint, roughly chopped

1 1/2 cup apples (crisp and sweet variety such as fuji, honeycrisp, or pink lady), chopped in 1/4 inch sticks

juice of 1/2 lemon

1/4 cup unsalted pistachios, chopped

1/4 cup Moroccan oil-cured olives, roughly chopped

1/2 cup pomegranate seeds

3/4 cups chick peas, preferably unsalted, canned or soaked and cooked until soft

1/2 cup aged goat cheese or mild goat milk feta, crumbled

fresh ground pepper and salt to taste

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