Beat egg white at high speed with an electric mixer until foamy. Add sugar, 1 tablespoon at a time, beating 2 to 4 minutes or until stiff peaks form and sugar dissolves. Fold in almonds.
Melt butter in a 9-inch square pan in a 325° oven. Add almonds to pan, and bake, stirring every 5 minutes, 20 to 25 minutes or until lightly browned and dry. Cool in pan on a wire rack.
Toss together Bibb lettuce and next 4 ingredients in a large bowl.
Whisk together oil and next 6 ingredients; drizzle half over salad, tossing gently. Sprinkle with sugared almonds, and serve immediately with remaining dressing.
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