Method To prepare the dressing, whisk the vinegar, mustard and honey together in a small bowl. Graduallypour in the oil, continuously whisking, until fully incorporated. Season with salt and pepper. Set aside. Using a small sharp knife, cut off the orange skin. Slice the oranges into approximately 1cm-thick rounds. 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.