Orange, Fennel and Pecan Salad with Honey Mustard Vinaigrette - Diamond Nuts

Ingredients

• 4 cup arugula
• 3 oranges, peeled and thinly sliced into rounds
• 1 medium sized fennel bulb, thinly shaved
• 1 avocado, sliced
• 1/2 red onion, sliced
• 1/2 cup olive oil
• 3 tbsp champagne or white wine vinegar
• 2 tbsp Dijon mustard
• 1 tbsp honey
• salt and pepper
• 1 cup Diamond of California® Pecans, toasted