COOK nuts and sugar in small nonstick skillet on medium heat 3 to 5 min. or until sugar is caramelized, stirring frequently. Spread into single layer on sheet of waxed paper sprayed with cooking spray; cool 10 min. Break into pieces.
TOSS greens with fennel, oranges and onions in medium bowl. Add dressing; mix lightly.
SPOON salad onto 2 plates; top with nuts.