Spinach, Avocado & Mango Salad

Serves:

• 1/3 cup orange juice
• 1 tablespoon red-wine vinegar
• 2 tablespoons hazelnut oil, almond oil or canola oil
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt, or to taste
• Freshly ground pepper to taste
• 10 cups baby spinach leaves (about 8 ounces)
• 1 1/2 cups radicchio, torn into bite-size pieces
• 8-12 small red radishes (1 bunch), sliced
• 1 small ripe mango, sliced
• 1 medium avocado, sliced