Trim the ends of each navel orange and carefully peel them to remove all the pith. Slice the oranges into even rounds, about half an inch thick.

Arrange the orange slices in a circular fashion on a large platter. Scatter sliced yellow onion, torn mint leaves, and pitted black olives over the oranges.

In a medium bowl, combine apple cider vinegar, honey or agave nectar, Dijon mustard, and salt. Optionally add ground cinnamon. Whisk and gradually pour in canola oil while whisking.

Drizzle the vinaigrette generously over the assembled Greek Orange Salad and serve immediately.