• 2 tablespoon avocado oil
• 10 bone-in skin-on chicken thigh
• 1 teaspoon Kosher salt
• ¼ teaspoon freshly ground black pepper

For the orange sauce:

• 3 orange juiced
• 2 tablespoon honey
• 1 tablespoon sesame oil
• 2 tablespoon coconut aminos
• 2 tablespoon fresh ginger minced
• 4 clove garlic minced
• 3 teaspoon arrowroot powder or tapioca starch
• ½ teaspoon ground turmeric
• 2 teaspoon toasted sesame seeds

• 2 tablespoon extra virgin olive oil
• 2/3 cup carrot diced
• 2/3 cup celery diced
• 2/3 cup onion diced
• 3 cup dry lentil
• 2 teaspoon Kosher salt
• 1/2 teaspoon ground white pepper
• 5 cup water
• 2 tablespoon fresh tarragon
• 3 cup arugula or spinach or kale
• 1 lemon
• 1 tablespoon lemon zest

For the dressing:

• 12 tablespoon red wine vinegar
• 4 teaspoon honey
• 4 teaspoon maple syrup
• 2 teaspoon mustard stone-ground
• 8 teaspoon avocado oil

For the salad:

• 18 ounce baby arugula loosely, packed
• 16 ounce strawberry halved
• 4 tablespoon pecans chopped
• 2 teaspoon fresh thyme chopped
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper

• 1 pound mixed greens
• 1½ pound orange peeled and segmented
• 2 bulb fennel bulb trimmed, cored and thinly sliced lengthwise and fronds pulled from tops for garnish
• 4 tablespoon walnuts chopped

For the vinaigrette:

• 1 orange large, juiced
• 2 lemon juiced
• 1 teaspoon granulated sugar
• ¼ cup avocado oil or extra virgin olive oil
• ¼ teaspoon Kosher salt or to taste
• ⅛ teaspoon freshly ground black pepper or to taste