Fennel Salad with Blood Oranges

Cut the Fennel - Use a sharp chef's knife to remove the stalk from the bulb. Cut the bulb root side down into halves, then into quarters. Thinly slice the fennel about ⅙" thick crosswise, starting from the stem to the root end. Set aside.
Prepare the Oranges - Use a sharp paring knife to peel the skin away from the blood oranges. Cut the flesh into orange segments. Squeeze the leftover pulp, reserving 2 tablespoons of juice for the vinaigrette. Cut the Navel orange into segments. Set aside.
Assemble the Salad - In a large bowl, gently combine spinach, lettuce, kale, and mint. Top with fennel, avocado, radish, blood orange, navel orange, walnuts, and parmesan cheese.
Make the Vinaigrette - In a medium bowl, combine honey, blood orange juice, vinegar, and shallots. Gradually whisk in the olive oil until a lightly thickened dressing is formed. Season with salt and pepper to taste.
To Serve - Wait to pour the vinaigrette into the salad until right before serving.