Start off by making the Dijon Citrus Vinaigrette. Whisk together olive oil, red wine vinegar, Dijon mustard, honey, and fresh orange juice. Or you can add these ingredients to a blender. Season with salt and pepper to taste, set aside.
Season salmon with salt/pepper. Spoon 1 tbsp of Dijon Citrus Vinaigrette over each piece of salmon.
Let salmon sit for about 5 min.
On a large platter, arrange Spring salad mix, beets, avocado and oranges on a platter. Set aside.
Add oil to stove-top grill and heat grill to medium heat. Cook salmon for about 3-5 minutes on each side, or until desired doneness is reached.
Place salmon on top of salad and sprinkle with feta, if desired.