Pan Seared Salmon & Spinach Avocado Salad - California Avocados

Ingredients

• 3/4 cup extra-virgin olive oil
• 3 Tbsp. balsamic vinegar
• 3 tsp. whole-grain mustard
• 1 1/2 tsp. sugar
• 1 1/2 tsp. kosher or sea salt
• As needed Freshly ground pepper
• 21 cups (about 18-oz.) lightly packed baby spinach leaves
• 3 cups thinly sliced red onion
• 3 red bell peppers, halved lengthwise, cleaned, seeded, and cut into long, thin slices
• 6 navel oranges, peeled and white pith removed, cut into segments
• 12 Copper River salmon fillets (about 5-oz. each), skin and pin bones removed
• As needed Kosher or sea salt and freshly ground pepper, to taste
• 1/2 cup olive oil
• 3 Fresh California Avocados, seeded, peeled, and cut into 16 thin wedges