In a food processor, pulse the bread crumbs, almonds, and Essence until the nuts are ground, being careful not to over-grind. Place in a shallow dish.
Dip the cheese slices in the egg white, then into the bread crumb mixture, turning to coat on all sides and pressing to adhere. Place on a plate, cover with plastic and refrigerate 30 minutes to 1 hour.
Preheat the oven to 400° F.
In a bowl, combine the vinegar, shallots, garlic, herbs, salt, and pepper. Slowly add the oil, whisking to make an emulsion.
Place the greens and orange segments in a large bowl and toss lightly with dressing to taste. Adjust seasoning to taste. Divide among 4 salad plates.
On a small, lightly greased baking sheet, bake the cheese rounds until golden brown and softened, about 5 minutes. Remove and transfer 1 round to each salad. Sprinkle the pine nuts and ham over the top of each salad, and garnish with the parsley sprigs and chives.
Serve immediately with warm croutons.
Yield: 4 servings