(Recipe) Fig, Pomegranate, Radicchio, Orange & Feta Salad

11
Jul

Fig, Pomegranate, Radicchio, Orange & Feta Salad

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.

3	Ripe Oranges
3	Figs
1	Head radicchio
1	Pomegranate, seeds removed
150 g	marinated feta, drained and crumbled
3⁄4 cup	(80g) walnuts, lightly roasted
2	Large handfuls mint leaves, torn

1⁄4 cup	(60ml) red wine vinegar (unpasteurised)
1 1⁄2	teaspoons Dijon Mustard
1	teaspoon raw honey
1⁄3 cup	(80ml) extra-virgin olive oil
some	Himalayan salt and freshly ground black pepper