Watermelon Radish and Arugula Salad

For the vinaigrette:2 tablespoons blood orange juice (or other citrus)2 tablespoons white wine vinegar like pinot noir1 shallot, minced1/2 teaspoon flaked sea salt4 tablespoons extra virgin olive oilFor the salad5-6 cups of arugula2-3 watermelon radishes thinly sliced, about 3/4 cup1/4 cup fresh cilantro leaves1 avocado, thinly sliced1/4 cup crumbled  goat cheeseIn a small jar combine the blood orange juice, white wine vinegar, minced shallot, and salt. Whisk or shake lightly. Add in the olive oil while whisking, or add and cover and shake the jar until combined.In a shallow bowl, combine the thinly sliced radishes and 2 tablespoons of the vinaigrette. Allow to marinate for at least 10 minutes, but this can be done ahead and stored in the refrigerator until ready to eat.Before serving, place the arugula, cilantro and the marinated radishes together with the remaining dressing. Toss to coat.Garnish the salad with avocado slices and cheese. Serve.