A bright and wintry shaved fennel salad with sliced blood oranges and avocado, and tossed with a creamy saffron-lemon dressing.
Meanwhile, place egg yolk, lemon juice, zest, and rice wine vinegar in the pitcher of a blender or a large bowl. Pulse or whisk to combine. With blender on high or whisking constantly, slowly drizzle in a tablespoon of the remaining half cup olive oil and process until mixture thickens, then slowly stream in all of the remaining oil. Spoon dressing into a small jar and refrigerate 20 minutes.