• 2 cups baby spinach leaves
• 1 orange peeled and sliced into segments
• 1 ruby grapefruit peeled and sliced into segments
• 1 avocado peeled, seed removed, sliced into segments
• ½ small shallot sliced into rings
• ¼ cup toasted hazelnuts roughly chopped
• ¼ cup pepitas
• 4 medjool dates sliced into rings
• Kosher salt and black pepper to taste

FOR THE VINAIGRETTE

• 2 tablespoons extra-virgin olive oil
• 1 teaspoon fresh juice or orange grapefruit
• ½ teaspoon Dijon mustard
• ½ teaspoon honey
• ½ small shallot peeled and minced
• ¼ teaspoon kosher salt
• ⅛ teaspoon ground black pepper