Osh Kosh Mesclun Salad with Avocado and Blood Oranges

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Butler Estate in Irving, Texas in 1988.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 2 small blood oranges
 * 1 tablespoon rice vinegar
 * ½ teaspoon Dijon mustard
 * 1 tablespoon extra-virgin olive oil
 * ¼ teaspoon salt
 * ¼ teaspoon freshly ground black pepper
 * 6 cups mesclun or mixed young salad greens
 * 4 red radishes trimmed and thinly sliced
 * ½ small avocado peeled and sliced thin
 * 2 tablespoons crumbled blue cheese

Directions

 * 1) Working with 1 orange at a time cut a thin slice off the top and the bottom exposing the flesh.
 * 2) Stand the orange upright and using a sharp knife thickly cut off the peel and remove all pith.
 * 3) Holding the orange over small bowl cut along both sides of each section to free from membrane.
 * 4) As you work discard any seeds and let the sections and any juice fall into the bowl.
 * 5) Repeat with the second orange.
 * 6) When both oranges are sectioned squeeze the membranes into the bowl to extract all of the juice.
 * 7) In a small bowl whisk together 2 tablespoons orange juice vinegar and mustard.
 * 8) While whisking slowly add the olive oil in a thin stream until emulsified.
 * 9) Whisk in the salt and pepper.
 * 10) In a large bowl combine mesclun, radishes and orange sections.
 * 11) Pour the vinaigrette over the salad and toss gently to mix well and coat evenly.
 * 12) To serve divide salad among individual plates.
 * 13) Top each portion with slices of avocado and sprinkle with the cheese.