For the Almond Crunch
Heat the sugar and almonds in a medium skillet over medium high heat until the sugar starts to melt.
Mix well, watching until the sugar starts to brown and coats the nuts.
Remove from heat and pour the nuts onto a piece of foil to cool completely; breaking up as needed
For the Dressing
Put everything into a food processor or blender and mix until will blended.
Taste and adjust salt and pepper to your taste if necessary.
To Make the Salad
Cut the Romaine lettuce into uniform pieces and combine in a bowl with the candied almonds, dried cranberries and green onion.
Mound on plates and top with sliced avocado and orange segments.
Top with the Orange Honey Mustard Dressing.