In a small jar, combine mandarin juice, oil, lemon juice, mustard, and salt. Shake aggressively to emulsify into a vinaigrette.
Wash and dry lettuce; add to bowl and toss with dill and vinaigrette. Stack leaves on a plate, starting with largest and ending with smallest leaves.
Garnish with mandarin segments, toasted almonds, and large shavings of pecorino.
Finish with black pepper.
