Place the mustard into a salad bowl. Whisk in the vinegar, cranberry juice and honey. Slowly whisk in the oil, and then season with salt and pepper. Add salad greens, gently toss to coat, and then divide and set on 4 salad plates. Garnish top with remaining ingredients, and then serve immediately.
Note: To toast almonds, bake in a single layer in a 350 degrees oven 10 minutes, or until lightly toasted.