INGREDIENTS3 ripe oranges
1 head radicchio
1 pomegranate, seeds removed
150g marinated feta, drained and crumbled
3⁄4 cup (80g) walnuts, lightly roasted
2 large handfuls mint leaves, torn
DRESSING1⁄4 cup (60ml) red wine vinegar (unpasteurised)
1 1⁄2 teaspoons Dijon mustard
1 teaspoon raw honey
1⁄3 cup (80ml) extra-virgin olive oil
Himalayan salt and freshly ground black pepper
To prepare the dressing, whisk the vinegar, mustard and honey together in a small bowl. Gradually pour in the oil, continuously whisking, until fully incorporated. Season with salt and pepper. Set aside.
Using a small sharp knife cut o the orange skin. Slice the oranges into approximately 1cm-thick rounds.
Roughly tear the figs into quarters.
Roughly tear the radicchio into pieces.
To assemble, arrange the orange, fig and radicchio on a large serving plate. Drizzle with half of the dressing. Scatter with pomegranate seeds, feta, walnuts and mint. Drizzle with the remaining dressing.