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

 

Fig, Pomegranate, Radicchio, Orange & Feta Salad

 

Method

  1. 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.
  2. Using a small sharp knife cut o the orange skin. Slice the oranges into approximately 1cm-thick rounds.
  3. Roughly tear the figs into quarters.
  4. Roughly tear the radicchio into pieces.
  5. 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
From: The Beauty Chef

 

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

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