In a nonstick skillet, toast the almonds. Set aside.
In a ridged skillet, grill the zucchini in the olive oil. Set aside.
In a bowl, whisk together the oil, vinegar, honey, chives, salt and pepper.
Divide the greens on 6 plates, then the cheese, zucchini, raspberries and almonds. Drizzle with the vinaigrette and serve.
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