Red Rice Salad

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1 tablespoon whole-grain mustard

2 tablespoons Champagne vinegar 

3 tablespoons extra-virgin olive oil 

1/2 teaspoon kosher salt 

2 oranges 

1 Persian cucumber, sliced 

1 bulb fennel, halved and thinly shaved

1 small head radicchio, quartered and thinly sliced

1 cup red rice, cooked according to package directions and cooled (about 2 cups) 

1/4 cup fresh basil leaves, torn