How to Make It
In a medium bowl, whisk the vinegar with the mustard, honey, shallot, salt and pepper. Add the olive oil in a slow steady stream, whisking constantly, until the dressing is combined.
In a large bowl, toss the escarole with the romaine, mandarin oranges, onion and smoked almonds. Add half the dressing to the salad and toss. Add more dressing as desired and serve immediately.