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In a medium saucepan melt the butter and brown sugar then saute the almonds until they are glazed and light brown. Remove and cool on parchment paper or waxed paper - break up clumps when cool
In a large bowl combine the lettuce, craisins, apple, oranges, red onions, celery, pasta, bleu cheese and almonds - mix well
To make dressing - combine the olive oil, vinegar, honey, S&P, garlic, poppy seeds and dijon mustard in a small container with a lid and shake until mixed.
Drizzle over salad and toss gently to combine - divide between 4 plates