Make the salad dressing by blending together ¼ cup fresh orange juice, 1 teaspoon orange zest, 2 tablespoon sherry vinegar, 2 tablespoon honey, 1 ½ tablespoon dijon mustard, ½ teaspoon salt, and ¼ teaspoon black pepper. With the blender running, slowly drizzle ½ cup olive oil until slightly thickened and smooth. Set aside.

Preheat oven to 400 degrees F.

Toss 2 cups brioche with 2 tablespoon olive oil, 1 tablespoon everything bagel spice, and ½ teaspoon salt. Spread on a baking sheet in one even layer and bake until golden brown, about 7-8 minutes. Remove from heat and let cool completely.

Heat 1 tablespoon olive oil in a saute pan over medium heat. Add the cannellini beans and saute until warmed, about 3 minutes. Add ¼ cup pesto, the juice of ½ lemon, and season with salt and pepper. Toss to coat and remove from heat.

Assemble the salads. Portion the salad greens into 4 bowls and top with orange slices, avocado chunks, everything spiced croutons, pesto beans, and orange sherry vinaigrette. Sprinkle extra everything bagel spice on top. Serve immediately.