Heirloom Tomato Salad with Lowcountry Pickled Alliums

Ingredients

• 8 ounces fresh ramps, cleaned, trimmed, and sliced
• 2 medium sweet onions, julienned
• 1 medium fennel bulb, chiffonade
• 4 whole bay leaves
• 3 tablespoons granulated sugar
• 6 tablespoons distilled white vinegar (preferably with 5% acidity)
• 9 tablespoons tap water
• 1 whole bulb black garlic, peeled and rough chopped
• 1 clove fresh garlic, rough chopped
• 1 clove shallot, medium chopped
• ½ tablespoon agave nectar or honey
• 3 tablespoons red wine vinegar plus more to taste
• 2 teaspoons prepared Dijon mustard
• 6 tablespoons olive oil plus more as needed
• Salt to taste
• Pepper to taste
• 1 pound washed and sliced heirloom tomatoes
• 4 ounces crumbled goat-feta cheese
• 1 teaspoon fennel pollen*
• 1 teaspoon Celtic sea salt