Feel-Good Fruit Salad
Whisk sesame oil, tamari, sherry vinegar, balsamic vinegar, chili oil and sugar in a small bowl until emulsified, about 20 seconds. Set aside.
Cut oranges crosswise into 1/4-inch-thick slices. Evenly divide the orange slices and avocado slices among 8 salad plates, alternately layering each fruit. Sprinkle the salads with chile and shallot slices. Drizzle each with 1 tablespoon of the vinaigrette; sprinkle with mint and cilantro leaves.
To make ahead: Cover and refrigerate vinaigrette for up to 5 days. The oil may solidify, so bring to room temperature and whisk before using.
I be wild about components, because they are fancy!!