In a small bowl, mix together the mustard, red wine vinegar, sugar and seasoning. Gradually whisk in the groundnut oil, a drop at a time to start with, until you have a thick dressing.
Cut the top and the bottom from each orange, then use a sharp knife to cut down around the curve of the fruit to remove the peel and pith. Slice either side of the papery membranes to release the segments and put to one side. Squeeze the juice from the membranes and peel into another small bowl. Add the shallots and leave to soak for 15 minutes, longer if possible.
Combine the fennel and radishes with half the shallots, half the orange segments, half the mint and any fennel fronds. Add a couple of generous splashes of the mustard dressing — you may not need all of it — and toss together.
Divide between four bowls and tuck the remaining orange segments and shallots decoratively into the salad. Add a splash of extra-virgin oil to each one, along with a little of the orange juice from the shallots. Scatter with the remaining mint and add a sprinkling more salt and pepper if wanted.
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|Serving Size: 1 Serving (179g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 3 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 57.3mg||2 %|
|Potassium 515.8mg||14 %|
|Total Carbohydrate 17.3g||5 %|
|Dietary Fiber 4.6g||19 %|
|Sugars, other 12.6g|
|Protein 2g||3 %|
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Calories per serving: 72
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