• 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

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.