Fig, pomegranate, radicchio, orange & feta salad

– serves 4

INGREDIENTS 

  • 3 ripe oranges
  • 3 figs
  • 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

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
  • Himalayan salt and freshly ground black pepper

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.

 

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