Remove the individual leaves from the endive, cut out the stalk, rinse and pat dry.
Line a plate with the leaves.
Toast the cashews in a hot dry pan until golden yellow, remove and let cool.
Cut the fruit into bite-size pieces.
Crumble the feta.
Rinse, trim and cut scallions into thin rings. Mix in the lemon juice and the honey.
Spread the fruit on the chicory leaves, sprinkle with lemon juice, sprinkle with cashews, scallions, mint and feta and serve garnished with lime wedges.