• ½ bunch of baby spinach, larger leaves roughly chopped
• 1-2 fennel, very thinly sliced (about 1½ will be enough; reserve fronds)
• 2 small beets, roasted, peeled, halved and thinly sliced
• ¼ red onion, sliced into thin half moons
• 1 orange, segmented (reserve juice)
• fresh dill, mint and reserved fennel fronds, chopped

Dressing:

• 3-4 TB olive oil
• Reserved juice of orange
• 1 TB lime juice, more to taste
• ½-1 tsp. dijon mustard
• ¼ tsp. ground cumin
• 1 tsp. salt
• freshly ground pepper