Arrange the butter lettuce over the bottom of a shallow large bowl or medium platter.
Grate the rind from 2 blood oranges and the Meyer lemon and scrape the zest into a medium bowl. Juice the lemon and 1 blood orange. You need 1/4 cup of each juice.
Supreme the 2 blood oranges over a separate bowl by cutting off the white pith to expose the fruit, then, cut between the membranes to release the segments. Squeeze the juice from the membranes. Scatter the orange segments over the top of the lettuce taking care to leave the juice behind. Measure the juices and add them to the blood orange juice if you need them to make the 1/4 cup. Pour the blood orange and lemon juices into the bowl with the zest. Add the champagne vinegar, Dijon, honey and 1 teaspoon salt. Whisk together until the salt has dissolved. Add the oil and whisk until the dressing has emulsified.
Cut the avocado in half lengthwise. Peel and discard the pit. Dice the avocado and scatter the pieces over the top of the salad.
Lightly dress the salad with the vinaigrette and sprinkle the almonds over the top. Place the remaining vinaigrette in a re-sealable container and refrigerate for another use.
Jill's Wine Recommendations: The 2009 Reichsrat von Buhl Riesling Sekt is a bubbly, dry wine from Pfalz, Germany. This pairs beautifully with the vibrant blood orange in the salad.If you have problems finding a sparkling Riesling you could use a Spanish Cava instead.