30 ml cider vinegar
60ml mandarin olive oil
Heaped teaspoon of dijon mustard
Pink Lake salt and freshly ground black pepper
12 small rainbow beets, scrubbed clean and skin left on, with stem trimmed to 5mm
1 mandarin, segmented and skin zested
1 grapefruit, segmented
1 orange, segmented
Half a radicchio, washed, dried and hand-torn into bite-sized pieces
Half a frisée or equivalent bitter green, washed, dried and hand torn
2 shallots finely sliced
2 balls of Shaw River Buffalo mozzarella (240g) hand torn into 12 pieces
Additional mandarin olive oil for drizzling