Recipes
(Recipe) Fig, Pomegranate, Radicchio, Orange & Feta Salad
Fig, Pomegranate, Radicchio, Orange & Feta Salad
Method
- 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.
Serves: 4
Ingredients
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 |
Dressing
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 |