Cut off the top and bottom of the blood orange and cara cara orange so they stand upright on a cutting board. Following the curve of the fruit, cut away the peel and white pith, removing as little of the inner flesh as possible.
Holding the citrus over a bowl to catch the juices, cut on either side of the lines of white membrane running pole to pole in order to remove the citrus segments. When all the segments are removed, squeeze any juices left in the membrane into the bowl.
When ready to prepare, toss spring mix with citrus segments, juice, and lemon.
Lemon Agave Dressing:
4 large lemons, grate 2 lemons and juice all of them
1/3 cup blue agave
3 tbsp rice wine vinegar
1-2 cloves garlic, grated/li>
1 1/2 tsp kosher salt
1/4 tsp fresh ground black pepper
1/2 cup extra virgin olive oil
1/2 cup sunflower or other neutral oil
Directions:
Add all ingredients except the olive oil and sunflower oil to a blender. Blend to combine.
Turn blender on low, remove center cap, and slowly pour oils into the puree.
