Combine the almonds and crumbs on a plate. Pour the olive oil onto a second plate. One at a time dip the goat cheese rounds into the olive oil and then into the crumb mixture, coating them evenly, and place them on a baking sheet. If you do not plan to serve them immediately, cover and refrigerate.
To make the vinaigrette, whisk together the vinegar, shallot, salt and pepper in a small bowl until the salt is dissolved. Gradually whisk in the walnut oil and continue to whisk until fully emulsified. Taste and adjust seasonings as necessary.
When you are ready to serve, preheat the oven to 400 degrees. Wash and spin dry the greens and tear them into bite-sized pieces. In a large bowl, toss the greens with just enough of the vinaigrette to coat them. To serve, put the cheese in the oven for 3-4 minutes, until warm and slightly soft to the touch (be sure not to melt the cheese). Put a mound of greens on each plate, and top each with a round of goat cheese. Arrange several strips of the sundried tomato on the cheese. Accompany each serving with 3-4 croutons.