1Sprinkle almonds in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Cool.
2In small bowl, mix all dressing ingredients with wire whisk.
3In large bowl, toss lettuces and chives. Drizzle with dressing and toss to coat. Add raspberries and toasted almonds; toss gently. Serve immediately.