Blood Orange, Fennel and Avocado Salad with Lemon Citronette

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Ingredients

4 large handfuls of spring greens
2 blood oranges, sliced into segments
1 bulb fennel, quartered, cored and sliced into super thin strips (reserve fennel fronds)
1 avocado, diced
2 ounces (about ⅓ cup) goat cheese, crumbled
3 tablespoons sliced almonds
¼ cup olive oil, more to taste
1 lemon, preferably organic, zested and juiced
½ teaspoon Dijon mustard
½ teaspoon honey
Sea salt and lots of freshly ground black pepper, to taste

As published by Cookie and Kate.

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