Created on February 25th, 2008
Beat egg white at high speed with an electrice mixer until foamy. Add sugar, 1 TB at a time, beating 2-4 minutes or until stiff peaks form and sugar dissolves. Fold in almonds.
Melt butter in a 9" baking dish in a 325 degree oven. Add almonds to pan and bake, stirring every 5 minutes, 20 - 25 minutes or until lightly browned and dry. Cool in pan on a wire rack.
Toss together Bibb lettuce and next 4 ingredients in a large bowl.
In a small mixing bowl, combine vinegar, orange rind, orange juice, poppy seeds, salt and pepper.
Whisk in olive oil.
Drizzle dressing over salad, tossing gently. Sprinkle with sugared almonds and serve immediately.
To make ahead:
Keep almonds, dressing and salad separate.
Combine when ready to eat - will keep up to 3 days.