For dressing, combine the first six ingredients in a jar with a tight-fitting lid; shake until sugar is dissolved. In a heavy skillet, saute almonds in butter until toasted, about 4 minutes. Sprinkle with sugar; cook and stir until sugar is melted, about 3 minutes. Spread on foil to cool; break apart.
On two salad plates, arrange the greens, oranges and onions. Shake the dressing; drizzle over salads. Sprinkle with sugared almonds. Yield: 2 servings.