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.