Step 1: Prep your Veg!

Wash your lettuce and dry it thoroughly. Peel and cut your oranges into segments without any of the bitter white pith on it.

With a mandolin, on the thinnest setting, slice your radishes easily. Be careful, as mandolins are known to be very sharp and take off fingertips. If you don’t have a mandolin, you can use a knife and thinly slice them as evenly as possible.

Slice your avocado and arrange the leaves of the radicchio, avocado, orange segments, and radish in a circular pattern on the plate

Toast your pistachios in a dry pan for a minute or two, then dice them up and sprinkle over the salad.

Step 2: Make the Dressing!

Finely dice your shallots and add into a small bowl with crushed garlic, dijon mustard, and honey. Whisk to combine into a paste.

Add in champagne vinegar and whisk further. Start slowly pouring in your olive oil whilst whisking to emulsify the dressing until it’s thickened slightly and well combined.

Add in your salt, pepper, and worcestershire sauce to taste.

Step 3: Salad Time!

Spoon your dressing over your salad and serve fresh immediately. Yum!