In medium bowl, whisk vinegar, mustard, honey and oil. Add olives, salt, pepper and dried oregano. Combine thoroughly and refrigerate until chilled (about 1 hour).
Slice goat cheese and roll 1-inch balls. Combine almonds and paprika in a shallow bowl. Roll balls in paprika almond mix until completely covered on all sides.
Rinse radicchio and cut into narrow slices. Put sliced radicchio into large bowl and slowly add vinaigrette dressing, coating the salad entirely. Top with goat cheese balls as you would with croutons.
Recipe courtesy of Sandra Lee