Blood Orange, Fennel and Avocado Salad with Lemon Citronette

Scaled for 4 portions · 4 steps

4 large handfulsspring greens2blood oranges, sliced into segments1bulb fennel, quartered, cored and sliced into super thin strips (reserve fennel fronds)1avocado, diced55 g(about ⅓ cup) goat cheese, crumbled3 tbspsliced almonds0.25 cupolive oil, more to taste1lemon, preferably organic, zested and juiced0.5 tspDijon mustard0.5 tsphoney—Sea salt and lots of freshly ground black pepper, to taste

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