Fennel and Orange Salad with Lemon-Ginger Vinaigrette
['1/4 baguette, very thinly sliced', '2 tablespoons white wine vinegar', '1 teaspoon finely grated lemon zest', '1 teaspoon finely grated orange zest', '1 teaspoon finely grated peeled ginger', '1/2 teaspoon coarsely ground black pepper', 'Kosher salt', '3 tablespoons extra-virgin olive oil', '2 navel oranges', '1 fennel bulb, trimmed, very thinly sliced, plus 1/4 cup fennel fronds', '4 ounces mustard greens', 'center ribs and stems removed', 'leaves torn into bite-size pieces (about 4 cups)']
Preheat oven to 375°F. Place baguette slices on a rimmed baking sheet and toast, 8-10 minutes. Let cool and break into pieces. Meanwhile, whisk vinegar, lemon and orange zests, ginger, and pepper in a large bowl; season with salt and whisk in oil.
Using a sharp knife, cut all peel and white pith from oranges; discard. Working over bowl with dressing, cut between membranes to release segments into bowl; discard membranes. Add fennel, fennel fronds, mustard greens, and croutons to bowl; toss to combine.
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