In a large bowl, gently combine Baby Kale (2 cup), Fresh Baby Spinach (3 cup), Red Leaf Lettuce (3 cup), and Fresh Mint (1 tablespoon).
Top with Fennel Bulb (1 cup), Avocado (1/2), Radish (4), Blood Orange (2), Sunkist Navel Orange (1), Walnut (1/4 cup), and Parmesan Cheese (1/4 cup).
Combine Honey (2 tablespoon), Blood Orange Juice (2 tablespoon), Red Wine Vinegar (2 tablespoon), and Shallot (1 tablespoon) in a medium bowl.
Gradually add the Olive Oil (1/3 cup) and whisk, until incorporated into the vinegar mixture, creating an emulsion (thickened dressing). Season with Salt and Pepper (to taste). Serve salad with vinaigrette.