Start by making the honey candied almonds in a skillet.  Heat the skillet over medium heat and add the sliced almonds.  Toast the almonds for one minute, then add the honey or maple syrup to the pan.  Stir to coat the almonds and continue to cook, stirring often until the almonds are crunchy and toasted (about 4 minutes total).  Remove from the heat and allow to cool.    Once cooled, use your fingers to break them apart for the salad.

Layer the mixed greens on your serving platter and top with the clementine segments, sliced apples, blueberries, avocado, feta cheese, dried cranberries, and candied almonds.

Prepare the dressing by whisking together the olive oil, orange zest, orange juice, honey, dijon, apple cider vinegar, salt, and pepper.  Taste and adjust as needed - if it's too sweet for your palette, add more dijon, vinegar or oil.    It is a sweet dressing for a sweet salad.

Dress the salad, then toss just before serving.  This salad does not sit for long periods of time dressed as it will get soggy after a while.