Salad Dressing

1. Chop and wash the lettuce and the endive, leave in very cold water to crisp-up, strain and spin when needed.
2. Wash the asparagus and snip the hard part, season with salt, pepper and olive oil and grill until done to your liking, cut into 2-inch pieces, and set aside. 
3. Cut the pita into small pieces and preheat a frying pan with about ½-inch of olive oil, fry the chips moving them constantly until they are golden, strain and season with salt, set aside, keep oil for the next time. 
4. Coarsely chop the parsley and the mint and set aside.                     
5. Slice the onions and sprinkle with salt, set aside.                           
6. Quarter the tomatoes and slice the cucumber and radish, set aside.
7. Assemble the salad by placing the lettuces in a bowl, top with the cucumber, radish and tomato, add the asparagus, pita chips, crumbled feta cheese and toss gently but well.
8. In a bowl  whisk the oil, lemon, sumac and zaatar, and season with salt and pepper whisk well to dissolve the salt.
9. Dress with the vinaigrette and finally drizzle with as much pomegranate syrup as you like, enjoy!