1. Place the garlic, lemon juice, and apple cider vinegar in a small jar with a tight-fitting lid. Set aside to infuse while you prepare the salad ingredients. 

2. Place a medium skillet over medium-low heat. Once hot, add the almond slivers, spread in an even layer and let toast, stirring every minute or so (watch carefully), until lightly browned, approximately 3-4 minutes. Transfer to a plate.

3. Use a very sharp knife to cut a thin slice of peel off the top and bottom of each piece of citrus, so it can sit flat on the cutting board. Use the knife to cut the peel and white pith from each citrus, starting at the top and following the curve to the bottom. Work your way around each piece of citrus until they are free of peel and most of the pith. 

4. Over a mixing bowl, supreme the citrus (i.e., cut into individual segments) collecting the juice in the bowl along with the segments. Once all segments are removed from the membrane, squeeze the citrus membrane over the bowl. Once all the citrus segments are cut, strain the juice into a small bowl and set aside to add to the dressing.  Note: Another option for cutting the citrus once the peel and pith are removed is to cut each piece in half from top to bottom and then thinly slice each half creating half-moons. Use a cutting board that will allow you to collect the juice.

5. To prep the fennel, cut off the green stalks where they meet the white bulb. Use a peeler to peel any discolored exterior off the fennel bulb, then trim the root end off. Cut the fennel bulb in half lengthwise, then thinly slice each half; as you cut close to the root, remove the remaining triangle portion of root.

6. To finish the dressing, swirl the jar and then use a fork to remove the garlic slices. Add the remaining dressing ingredients, add the lid, and shake vigorously. Set aside until ready to serve.

7. Add the greens to a large salad bowl or serving platter. Arrange the sliced fennel, citrus segments, and avocado slices on top. Drizzle half the dressing and sprinkle lightly with salt. Add the toasted almond slices, cranberries, and mint or basil leaves. Drizzle with more dressing and serve.

1. For the candied orange slices: If any of your oranges for candying have a skin thicker than about ¼ inch, remove the skin and most of the pith before adding to the syrup. Combine honey and water in a medium skillet and bring to boil. As soon as it begins to boil, add the citrus wheels, making sure they are mostly covered in the syrup. Reduce the heat to a simmer and cook for 15 minutes. Using tongs, gently move the slices around occasionally to ensure they are evenly cooked. Turn off the heat and allow them to cool while you prepare the cake. 

2. For the cake: Preheat the oven to 350° F. Generously grease a 9-inch springform or round cake pan. Line the bottom with a piece or parchment cut to fit the pan and grease the parchment. In a large bowl or the bowl of a stand mixer, use your fingers to thoroughly mix the orange zest into the sugar.

3. Whisk the dry ingredients together in a separate bowl. 

4. Add the butter to the sugar and cream together until lighter in color (with either a stand mixer or a handheld mixer). It is okay if the sugar is not fully dissolved. Add eggs one at a time and incorporate them well. Add the vanilla and yogurt and mix again before adding the dry ingredients. Mix until you have a smooth batter, stopping to scrape down the sides as necessary. 

5. Use tongs to gently lift each orange slice from skillet, allowing the excess syrup to drip into the skillet before arranging them in an overlapping pattern in the bottom of the prepared baking pan. Do not discard the syrup. Pour the batter over the oranges and carefully smooth the top so as not to disturb the orange slices. Bake for 35 minutes, or until the top is lightly browned and a toothpick inserted into the center comes out clean. 

6. While the cake bakes, gently boil the leftover syrup over medium heat until reduced by half, about 10 minutes. 

7. Once the cake is done, remove the pan from the oven. If you’d like a sweeter cake, prick the cake all over with a fork and pour the reserved syrup evenly over the cake. Otherwise, store the leftover syrup in the refrigerator for another use (it’s great in sparkling water, cocktails or mocktails, and drizzled over yogurt). Allow the cake to cool for about 15 minutes before covering with a plate and carefully flipping the pan over so the cake falls orange-side up onto the plate. Remove the parchment. Allow the cake to cool completely. Slice and serve with fresh whipped cream or a dollop of yogurt if desired.