Heat a nonstick frying pan over medium heat.
Add almonds, and cook stirring occasionally, until toasted, 3-5 minutes. Set aside.
Combine lime juice, honey, and lime zest in a small bowl, stirring to fully incorporate the honey.
Cut the bottom and top off of each of the oranges to create a flat surface on which to balance each orange.
Set one orange on one of its flat edges.
Using a paring knife, cut from top of the orange to the bottom following the outline of the fruit. Be sure to remove all of the rind and pith.
Repeat until all four oranges have been trimmed of pith and rind.
Place an orange on its side, and cut into 1/2” circles.
To assemble: Sprinkle shredded lettuce on the bottom of a large serving dish.
Layer oranges on top of lettuce, creating rows: alternating slices of blood orange and navel oranges.
Drizzle lime juice mixture over oranges.
Sprinkle with toasted almonds and feta.
Season with black pepper, if desired.
