An Elegantly Easy Simple Salad Dressing

All this winter I've enjoyed piling onto a dinner plate chopped up arugula, mizuna, Bonar, scallion tops, purple kosaitai, garlic leaves, raw yellow onions and more, then squeezing onto it all the juice of one fresh orange from my neighbor Theresa's tree, or six or so of my own tart calamondins. Next, one goes coarse black pepper, and, as "the piece of resistance", a nice drizzle of the extra virgin olive oil I stockpiled in my freezer when Big Lots had 1 liter bottles for just $5. Tasty, very cheap and FRESH!  John