Divide the oranges into segments by cutting between the membranes, working over a bowl to catch the juice. Whisk the mint, vinegar, olive oil and honey into the juice and season to taste.
Heat a frying pan until hot, add the pine nuts and dry-fry for 1–2 minutes, stirring occasionally, until golden.
Meanwhile, heat a griddle pan until hot. Griddle the cheese slices for 1–2 minutes on each side until golden.
Divide the leaves and orange segments between 2 serving bowls, arrange the cheese on top and sprinkle with the pine nuts. Spoon over the dressing and serve immediately.