Wash and dry produce.

Zest and quarter lemon. Zest orange; cut off top and bottom. Set upright on one cut side and remove peel with curved downward cuts, exposing the flesh and removing any remaining white pith; discard peel. Quarter orange and slice into quarter-moons.

Dice grilling cheese into bite-size pieces. Trim and halve radishes; thinly slice crosswise into half-moons. Trim and discard root ends from lettuce; chop leaves into bite-size pieces.

In a large bowl, whisk together lemon zest, orange zest, dressing, a drizzle of olive oil (large drizzle for 4 servings), juice from half the lemon, salt, and pepper.

Spread out herbes de Provence on a plate. Working one piece at a time, press grilling cheese into herbs until fully coated.

Heat a drizzle of oil in a medium, preferably nonstick, pan over medium-high heat. Add cheese and cook, undisturbed, until browned on one side, 30-60 seconds. Flip cheese; cook on second side until browned, 30-60 seconds more. (For 4 servings, you may need to work in batches.)

Turn off heat; transfer to a plate.

To bowl with citrus dressing, add radishes, lettuce, half the orange, and half the wonton strips; toss until evenly combined. Taste and season with more lemon juice, olive oil, salt, or pepper if desired.

Divide salad between plates; top with grilling cheese, remaining orange, and remaining wonton strips. Serve with any remaining lemon wedges on the side.