Dressing:
1/3 cup orange juice
1 tablespoon red-wine vinegar
2 tablespoons hazelnut oil, almond oil or canola oil
1 teaspoon Dijon mustard
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
Salad:
10 cups baby spinach leaves (about 8 ounces)
1 1/2 cups radicchio, torn into bite-size pieces
8-12 small red radishes (1 bunch), sliced
1 small ripe mango, sliced
1 medium avocado, sliced
To prepare dressing: Whisk juice, vinegar, oil, mustard, salt and pepper in a bowl.
To prepare salad: Just before serving, combine spinach, radicchio, radishes and mango in a large bowl. Add the dressing; toss to coat. Garnish each serving with avocado slices.
