Citrus Vinaigrette: 

• 4 tablespoons olive oil
• 2 tablespoons vinegar (champagne vinegar, sherry vinegar, red wine vinegar, apple cider vinegar)
• 2 tablespoons orange juice
• 1 tablespoon lemon juice (or lime)
• 1 tablespoon shallot (finely chopped) or sub 1 garlic clove, finely minced
• 1/4 teaspoon salt (more to taste)
• 1/4 teaspoon pepper

Orange Salad:

• 1/4 cup coconut flakes, unsweetened, toasted
• 1/4 cup thinly sliced red onion
• 3–5 oranges, peeled with a knife and sliced (use a mix of oranges, blood oranges, mandarins or other ripe citrus)
• 5 ounces baby arugula (or baby spinach)
• 1/4 cup Medjool dates, pitted and chopped
• 1/4 cup pistachios, pecan pieces or sliced almonds
• 1/8 cup fresh mint leaves or Italian parsley, torn
• optional- 1/3 cup crumbled goat cheese