Make the dressing by adding all the ingredients into a shaker and shake well. Thinly slice the rest of the shallot and marinate in a shallow bowl with 2 Tbsp of the dressing while you make the salad.
To cut the fennel: Cut off the stems and a little off the bottom. Remove any bruised outer layers if needed. Next, cut the bulb in half lengthwise, we only need one half for this recipe. Cut out the core and slice crosswise into 3/8" slices.
To cut the oranges: With a sharp knife, cut off the top and bottom of the orange to reveal the flesh. Stand the orange upright and gently slice off the peel and pith following the contour of the orange. Now cut the orange in half crosswise and thinly slice vertically to create half-moons. Sometimes you can just pull each slice apart.
In a large bowl, add spring mix, romaine leaves, oranges, fennel, shallot, and almonds. Add the dressing to your taste and gently toss. Top with freshly ground pepper.