Moroccan Eden Salad with Apples, Fennel and Arugula

Course Appetizers

Ingredients in this Recipe

1 teaspoon agave syrup or unrefined sugar
1/2 cup aged goat cheese or mild goat milk feta, crumbled
1/2 cup apple (crisp and sweet variety such as fuji, honeycrisp, or pink lady), peeled and chopped
1/2 cup extra virgin olive oil
1/2 cup pomegranate seeds
1/2 cup red onion, thinly sliced
1/4 cup Moroccan oil cured olives, roughly chopped
1/4 cup unsalted pistachios, chopped
2 cups fennel bulb, thinly sliced
2 tablespoons fresh mint
2 tablespoons high quality white wine vinegar
2 tablespoons tablespoons preserved lemons, rinsed and chopped
3 cups baby arugula
3/4 cups chick peas, preferably unsalted, canned or soaked and cooked until soft
fresh ground pepper and salt to taste
fresh ground pepper to taste
juice of 1/2 lemon