Okinawan Spinach Salad Recipe

• 1/4 c. lemon juice, freshly squeezed
• 1/4 c. orange juice, freshly squeezed
• 1/2 c. extra virgin extra virgin olive oil
• 2 Tbsp. honey
• 2 Tbsp. minced Italian parsley
• 2 Tbsp. chopped shallot or possibly onion
• 1 Tbsp. Dijon mustard
• 1/8 tsp salt
• 1/8 tsp pepper
• 1 c. citrus vinaigrette
• 10 ounce Okinawan spinach (or possibly substitute fresh baby spinach)
• 2 lrg oranges, segmented
• 1/2 c. shaved or possibly grated Parmesan Reggiano
• 1 x ripe avocado, diced (optional)

Directions