In a small bowl or a jar with a tight lid, combine orange juice, lemon juice, white balsamic vinegar, honey, and Dijon mustard. Whisk or shake until honey and mustard are fully incorporated.

Add the minced shallot, salt, and black pepper. Slowly whisk in the olive oil in a steady stream (or add oil to jar and shake vigorously) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning with additional salt, pepper, or a touch more honey for sweetness. Set aside at room temperature for 10 minutes to allow flavors to meld.

Salad

Prepare produce

Wash and dry the spring mix thoroughly using a salad spinner or paper towels. Hull strawberries and slice them about 1/4 inch thick. Halve the baby heirloom tomatoes. Peel and slice the red onion into thin julienne strips (about 1/8 inch). If using mint, remove leaves from stems and tear or chiffonade them.

Assemble salad

In a large salad bowl, place the 6 cups of dried spring mix. Scatter the sliced strawberries and halved heirloom tomatoes evenly over the greens. Distribute the julienned red onion on top.

Add cheese and nuts

Crumble the 3 oz of feta cheese evenly across the salad. Sprinkle the 3 oz of candied walnuts over the top. If the candied walnuts are large, break them into bite-sized pieces before adding.

Dress and toss

Right before serving, drizzle about 3 to 4 tablespoons of the citrus vinaigrette over the salad (start with less; you can add more to taste). Gently toss the salad with tongs until the greens and toppings are lightly coated. Taste and season with salt and freshly ground black pepper as needed. If serving family-style, pass extra dressing on the side.

Garnish and serve

Finish with the torn mint leaves scattered over the top for a fresh note. Serve immediately so greens and strawberries remain crisp.