There's nothing like the bright pop of citrus to brighten up a winter salad, and this version added orange juice to the dressing. The heavily diced toppings - from avocado to kiwifruit to soft-boiled egg - will leave you feeling fulfilled, unlike many salads. This is perfect for lunch or a light dinner.
Combine first five ingredients (kiwifruit through Dijon mustard) in a blender and blend on medium until smooth. With blender running drizzle oil in slowly. Pour into small mixing bowl, stir in mint and season to taste with salt and pepper.
Toss arugula with 1/4 cup of dressing and divide on four plates. Top each with even amounts of avocado, kiwifruit, almonds and shaved Parmigiano. Slice each egg in half lengthwise and arrange on top of salad. Drizzle a small amount of dressing on top