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

Citrus Vinaigrette

• ¼ cup extra-virgin olive oil
• 1 ½ tablespoon freshly squeezed Meyer lemon juice (or regular 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