Prepare all of your vegetables as noted in the recipe above. Set aside.
Heat your grill to 400 degrees. Make sure it is cleaned and oiled.Place the citrus slices and wedges on the grill. Grill each side for a minute or two. All you are looking for is to warm them through and get gorgeous grill marks.Transfer the grilled oranges and lemons to a dish and set aside.
To make the vinaigrette, you will use the juice of the grilled citrus WEDGES. In a small jar, combine warm orange juice, lemon juice, extra virgin olive oil, honey, cider vinegar, garlic, salt, pepper, a bit of citrus zest. Shake well.
Arrange a large serving platter or bowl with the spring greens and grilled citrus slices.
In a smaller bowl, toss the radishes, asparagus, and peas with ¼ cup of the prepared vinaigrette. Scoop the vegetables and arrange on the bed of salad greens.
Top the salad with a the Glazed Pecans and sprinkle with feta cheese. Serve with additional dressing if desired.
Nutritional value is calculated using ALL of the vinaigrette. However, you will likely only use half of it, so the calorie and carb count is technically lower than what is listed.