Christmas Salad with Citrus-Champagne Vinaigrette

Salad::

salad greens (such as spring mix or sweet baby lettuce mix)

navel oranges (about 11-12 ounces each, or 4 smaller navel oranges, about 6 ounces each), peeled and cut into sections (see directions for how to supreme an orange in the post above)

shelled, roasted and salted pistachios (about a scant cup)

pomegranate arils (a 4.3-ounce container is fine, drained)

crumbled goat cheese (about a scant 1/2 cup)

Dressing::

fresh-squeezed orange juice (from about half a large navel orange)

honey

champagne vinegar

canola oil

smooth dijon mustard

kosher salt

black pepper