Field Greens with Honey-Orange Vinaigrette, Goat Cheese and Almonds

2 oranges, juiced1 tablespoon honey, see note4 tablespoons extra virgin olive oil 1/2 pound field greens, see note8 ounces fresh goat cheese (chevre), crumbled 1/2 cup almonds, toastedSalt and pepperFor the vinaigrette: In a medium mixing bowl whisk together orange juice and honey. While vigorously whisking, pour a thin stream of olive oil until fully combined.For the salad: In a large salad bowl add field greens, almonds and small chunks of goat cheese; season with salt and pepper. Pour vinaigrette around the edges of the bowl and toss greens to coat.Serves four.Cook's note: For this salad the low acidity of the orange juice would lend itself well to spinach mustard greens blended with arugula for its sharpness. We also use Bron's Bees Prairie Flower Honey for this salad. There is something special about eating honey that tastes like the flowers of the Fox River Valley.Nutrition values per serving: 495 calories, 40 g fat (16 g saturated), 15 g carbohydrates, 3 g fiber, 21 g protein, 59 mg cholesterol, 217 mg sodium.Chef/owner Jeremy Lycan, Niche, Geneva