Orange and Avocado Salad with Parmesan Crisps

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Sweet Cara Cara oranges, creamy avocados, fennel and red onion on a bed of fresh greens, garnished with crunch Parmesan crisps.

Ingredients for 2 large salads

4 cups baby spinach
2 Cara Cara (or navel) oranges, peeled and sliced
¼ cup red onion, sliced thinly
¼ cup fennel bulb, sliced thinly
1 avocado, sliced and cut into bite-sized pieces
8 parmesan crisps

Citrus Vinaigrette:
¼ cup Extra-Virgin olive oil
1½ Tablespoons freshly squeezed Meyer lemon juice
1 Tablespoon white wine vinegar
½ small shallot, finely minced
½ teaspoon Dijon mustard
½ teaspoon honey
¼ teaspoon each sea salt and pepper