This delicious mix of bitter, sweet, and savory flavors always reminds me of one of my favorite chefs, Yotam Ottolenghi, who would probably have put orange blossom water in this recipe (which would be beautiful). Radicchio contains inulin, a prebiotic, which also increases bile production and helps us utilize skin-loving fats. — Carla Oates, author of The Beauty Chef
- 1/4 Cup red wine vinegar (unpasteurized)
- 1 1/2 Teaspoon Dijon mustard
- 1 Teaspoon raw honey
- 1/3 Cup extra-virgin olive oil
- Himalayan salt and freshly ground black pepper
- 2 oranges
- 3 ripe figs
- 1 head radicchio
- 1 pomegranate, seeds removed
- 5 1/2 Ounces marinated feta, drained and crumbled
- 3/4 walnuts, lightly roasted
- 2 large handfuls mint leaves, torn
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 off and discard the orange skin.
Slice the oranges into approximately 1-centimeter- (1/2-inch-)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.
Adapted from The Beauty Chef by Carla Oates (Hardie Grant Books, August 2017)