Orange Arugula Salad

For the Dressing:

• 1/4 cup olive oil or avocado oil
• 3 tablespoons rice wine vinegar
• 1 tablespoon fresh lemon juice
• 1 green onion, sliced
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon honey
• 1 clove garlic
• Kosher salt and black pepper, taste

For the Salad:

• 2 cups fresh green beans, washed, trimmed, and cut into 1-inch pieces
• 6 cups baby arugula
• 2 cups cooked brown rice, cooled to room temperature
• 2 large oranges, peeled and sliced into thin rounds or segments
• 1 large avocado, sliced
• 1/2 cup shelled pistachios
• 1/3 cup crumbled Feta cheese
• Kosher salt and black pepper, to taste