Peel citrus fruit (see note above) and cut into 1/4-inch thick slices, removing any seeds you see.
In a small bowl, whisk together honey and balsamic vinegar. Slowly drizzle in olive oil, whisking until emulsified. Season with a pinch each of sea salt and black pepper.
Arrange citrus slices on a platter. Drizzle with as much honey-balsamic vinaigrette as you like. Sprinkle with basil, mint, an additional sea salt and black pepper, to taste. Top salad with crumbled goat cheese and serve immediately.
To easily peel the fruit, cut a slice off of each end and stand the fruit on one of the cut ends. Use a paring knife to carve along the shape of the fruit, cutting away the white pith with the peels.