Toast whole almonds at 350 degrees for about 8 minutes. Watch closely and be careful not to burn. Let cool before chopping.
Meanwhile, combine all vinaigrette ingredients into a mason jar with a tight-fitting lid. Shake the dressing until the honey is totally dissolved.
Assemble salad ingredients in a large bowl. Pour half of the dressing over the salad mixture. Serve immediately. This salad does not store well, so plan to eat it all within the same meal.