Blood Orange, Fennel and Avocado Salad with Lemon Citronette

Bahan-bahan (4 porsi)

• 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