In a small bowl, prepare the vinaigrette. Stir together olive oil, apple cider vinegar, orange zest, orange, and shallots. Season with salt and pepper to taste.
Set aside and chill in the refrigerator.
In a large serving bowl, toss together salad greens, carrots, radishes, blood oranges, kiwis, mint leaves, and radish sprouts.
Pour the chilled dressing onto the salad. Toss together. Garnish with edible flowers.