Rinse and spin-dry the mixed greens. Halve the cherry tomatoes, thinly slice the cucumber and red onion, slice the avocado just before assembly to avoid browning, and thinly slice the celery. Place all prepared vegetables into a large salad bowl and gently toss to combine.

Toast walnuts

In a small dry skillet over medium heat, add the walnut pieces and toast, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Remove from heat and let cool slightly.

Season and assemble

Crumble the goat cheese over the tossed greens and scatter the toasted walnuts on top. Season the assembled salad with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Hold the avocado slices to the side until ready to dress to keep them fresh.

Dress and finish

Immediately before serving, add the avocado slices to the bowl, pour the House Citrus Vinaigrette over the salad (start with about 3 tablespoons), and toss gently to coat. Taste and add more vinaigrette if needed. Serve promptly.

House Citrus Vinaigrette

Combine ingredients: In a small bowl or jar, add 3 tablespoons fresh orange juice, 1 tablespoon fresh lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 tablespoon finely minced shallot, 1/2 teaspoon minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Emulsify: Whisk the mixture while slowly streaming in 1/2 cup extra-virgin olive oil until fully emulsified and slightly thickened. Alternatively, place all ingredients in a jar, secure the lid and shake vigorously for about 30 seconds until combined.

Adjust and rest: Taste the vinaigrette and adjust seasoning with additional salt, pepper, or a touch more honey or lemon if desired. Let the dressing sit 5–10 minutes to allow the shallot to mellow and flavors to marry before using.