1. Segment or slice the blood oranges by cutting off the top and bottom, trimming away the peel and pith, then slicing into rounds or cutting between the membranes into segments. Set aside and collect any juice for the dressing.

2. Slice the red onion very thinly. If the onion is strong, soak the slices in cold water for 5–10 minutes, then drain and pat dry.

3. Cut the avocado in half, remove the pit, and dice or slice the flesh into bite-sized pieces. Set aside.

4. In a small bowl or jar, whisk together the fresh blood orange juice, lemon juice, honey or maple syrup, Dijon mustard, sea salt, and black pepper.

5. Slowly whisk in the extra virgin olive oil until the dressing is smooth and lightly thickened, or shake everything together in a jar with a tight lid until emulsified. Taste and adjust seasoning as needed.

6. Place the baby arugula in a large salad bowl or on a serving platter. Drizzle with 1–2 tablespoons of the vinaigrette and gently toss until the greens are lightly coated.

7. Arrange the blood orange slices and avocado over the dressed greens, spreading them evenly so every serving gets a bit of each ingredient.

8. Sprinkle the crumbled feta, red onion slices, and chopped pistachios over the top of the salad.

9. Drizzle with more vinaigrette just before serving, then finish with an extra pinch of sea salt and a few grinds of black pepper. Serve immediately, passing any remaining dressing at the table.