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1
Segment and juice 3 of the oranges in the following way: Cut both ends off 1 of the oranges and place it, cut side up, on a cutting board.
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2
Using a sharp, flexible knife, cut the skin and white membrane from the orange.
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3
Use a sawing motion and cut from top to bottom following the contours of the orange.
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4
Free the orange segments by cutting along the seams that separate them from each other.
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5
Do this over a bowl to collect any juices.
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6
Reserve the segments separately and squeeze what's left of the orange over the bowl to collect the juice.
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7
Do the same with the remaining 2 oranges.
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8
Strain the juice into a measuring cup: You should have about 3/4 cup; if not, juice the remaining orange and add as much as needed.
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9
Combine the ginger, mayonnaise, mustard, and honey with 1/2 cup of the orange juice in a small bowl.
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10
Season with salt and pepper, to taste.
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11
In a small bowl, combine half of the chopped shallots with 3 tablespoons of the remaining orange juice.
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12
Whisk in the olive oil and season with salt and pepper.
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13
Cut the avocados lengthwise up to the large pit in the middle.
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14
Gently twist apart the 2 halves and remove the pit.
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15
Wedge a teaspoon between the skin and the flesh and remove the flesh in 1 piece.
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16
Cut the avocados into 1-inch pieces and put them into the bowl with the honey-and-ginger dressing.
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17
Add the remaining shallots, the chopped mint and the chopped cilantro, and mix together lightly so as not to break up the avocado.
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18
When ready to serve, set aside 8 orange segments.
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19
Toss the rest with the whole lettuce leaves and just enough of the orange-and-olive oil vinaigrette to coat.
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20
Divide the lettuce and oranges among 4 plates.
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21
Spoon some avocado onto each plate (there will be some dressing left in the bowl).
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22
Top with the reserved orange segments and drizzle any remaining honey-and-ginger dressing over the salad.
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23
Garnish with whole mint and cilantro leaves, and, if you like, some pickled ginger.
