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1
Thinly slice the red onion, from stem to root. Blanch the onion crescents in boiling water for a quick minute, drain, and place into a bowl with vinegar, sugar, and cracked black pepper. Allow to sit and become a quick pickle for half an hour or more while the rest of the salad is assembled.
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2
Cut preserved lemon into quarters and rinse off excess salt and brine, and remove any seeds. Assemble dressing by blending together vinegar, sugar, spice, preserved lemon, and apple until smooth. Slowly blend in oil. Pulse in mint at the very end. Add pepper to taste. The dressing should not need any salt because of the salt in the lemon.
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3
Slice the fennel bulb paper thin (using a mandoline if available). Mix with arugula, roughly chopped mint, chick peas, chopped pistachios, and olives. NOTE: Because the preserved lemons and oil-cured olives are both salty, it is best to use unsalted pistachios and chickpeas, and mild feta if possible. You can always add salt at the end if needed.
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4
Remove seeds from pomegranate by scoring the skin and breaking fruit open. Gently pull out seeds and add 1/2 cup to salad mix.
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5
Halve and core the apples, leaving the peel on. Slice the apple from top to bottom into 1/4 inch slices. Turn slices on their side and cut into 1/4 inch sticks. Place cut apple into a bowl and toss with the juice of half a lemon to keep from browning. Add apples to salad.
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6
Drain vinegar from pickled onions and add to salad. Mix together, toss with enough dressing to lightly graze everything. Add salt and pepper if necessary. Top with crumbled cheese. Serve with warm pita.
