Legionnaire Salad

(I've modified a classic Ruzich salad from the famous volume Stuff We Eat (ed. A. Ruzich)...but it is as-yet untested...we'll see how it goes over this evening at the potluck.)

1 head Boston Lettuce
1 Fennel Bulb
3 Clementines, peeled and in segments (or canned clementines if you have an aversion to peeling oranges, chewing pips, and that funny white stringy stuff...)
½ cup Candied Almond Slivers (to make these, combine 2 cups almonds, ½ cup sugar, and 1 beaten egg white; spread on wax paper and cook in oven at 300 degrees for about 30 minutes, tossing occasionally)

Halve the fennel bulb, reserving top fronds.  Cut half into wedges, place on a baking sheet covered in foil, drizzle with olive oil and roast for 20-30 minutes at 400 degrees or until caramelized, flipping once.  Take the other half, add leafy fronds to lettuce bed, thinly slice remaining half-bulb, and sprinkle with almonds and orange segments. 

Dressing:
¼ cup Olive Oil
1 tbsp Sugar
2 tbsp Red Wine Vinegar
¼ tsp Salt
¼ tsp Almond Extract

Combine and serve.