In a small bowl, add all of the ingredients, except the olive oil, and whisk to combine
Continue whisking as the olive oil is added in a steady stream.
Season to taste with fine grain sea salt and freshly ground black pepper
Cut the peel away from the remaining two oranges in strips, removing all of the white pith, but not too much of the flesh.
Slice the oranges crosswise no more than 1/4 inch thick, removing and discarding any seeds as you go.
Pile the mixed greens in the center of a platter, or divide among serving plates.
Top with the orange slices, pear, dates, onion, and mozzarella, and then sprinkle with the pine nuts, a grind or two of black pepper, and a pinch of flaky sea salt.
Whisk the vinaigrette, spoon some over the salad, and pass the rest at the table