Make dressing by combining the first 6 ingredients in a small bowl. Divide and mound the salad greens among 4 plates. Artfully top with the oranges, grapefruit, pistachios and cheese. Drizzle with the dressing and enjoy.
Note: After cutting the peel off the fruit, squeeze any flesh left on the skin and extract the juice from it to use in the dressing. You may need to add additional juice for the dressing, but there’s no sense wasting that.
Recipe Options: Instead of pistachios, top the salad with another type of nut, such as pecan halves or unsalted, roasted cashews. Instead of baby salad green, use baby spinach as the base for the salad. If you prefer its stronger taste, instead of goat cheese, top the salad with nuggets of blue cheese.