Toss the spinach and pea shoots and spread onto a platter.

Wash the radishes, then trim the root end from each.

Leave the other end intact so that you can grasp it while you slice the radishes.

Slice the radishes into ⅛” slices using a mandolin vegetable slicer.

Transfer radish slices to a bowl.

Thinly slice the english cucumber into ⅛” slices, and add to the bowl with the radishes.

Slice the tops and bottoms from each orange.

Using a sharp knife, cut away the skin and pith from each orange.

Insert the knife into the orange along the membrane line to release half the section.

Then slice into the section on the other side of the membrane line to fully release the section.

Repeat with all sections on both oranges.

Squeeze out the orange juice from the remaining membranes onto the radishes and cucumbers.

Toss to coat in the orange juice.

Spread the radishes and cucumber over the spinach and pea shoots, then dot the salad with the supremes.

In a small bowl, whisk together the lemon juice, lemon zest, white vinegar, honey, salt, and a pepper.

Mix until the honey is thoroughly incorporated.

Whisk in the yogurt.

Pour in the olive oil in a continuous stream and whisk until emulsified.

Pour the vinaigrette over the salad and serve immediately.