Dressing

1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon yuzu or lime juice
1 teaspoon crushed Sichuan peppercorns*
coarsely ground rock salt

Salad

4 blood oranges, peeled, seeded, pith removed,and sliced into semicircles**
1 small red onion sliced into thin rings
5 ounces spinach leaves
3 cups fresh basil leaves, stems removed
1 cup dried cranberries
1 cup pepitas (pumpkin seeds), roasted and salted