Blood Orange, Fennel and Avocado Salad with Lemon Citronette

Ingredients (11)

• 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 1/3 cup) goat cheese, crumbled
• 3 tablespoons sliced almonds
• 1/4 cup olive oil, more to taste
• 1 lemon, preferably organic, zested and juiced
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon honey
• Sea salt and lots of freshly ground black pepper, to taste