Blood Orange & Avocado Salad

Slice two of the blood oranges in half. Juice three of the halves and strain juice into a small bowl. Slice away the peel of the remaining half and do the same with the remaining whole orange, then carefully slice into disks. Set the oranges aside.

To complete the dressing, add the olive oil, balsamic vinegar, Dijon mustard, shallots, and black pepper to the blood orange juice and whisk vigorously until combined. Adjust to taste and set aside.

Add spinach to a plate and place orange slices on top of the spinach. Sprinkle with feta and sunflower seeds. Slice the avocado and peel back the skin, adding the avocado strips to the salad. Shake or whisk dressing once more and drizzle over salad to taste. Serve immediately and dream of California produce.

Adapted from Joy the Baker.