Ingredients
For the Salad
- ⅔ cup sliced or slivered almonds
- 3 tablespoons sugar
- 10 ounces arugula greens
- 8 ounces strawberries, hulled and quartered or chopped
- 1 avocado, chopped
- 2 ounces crumbled goat cheese
- ⅓ cup roasted salted pistachios, chopped
For the Champagne Vinaigrette
- 3 tablespoons champagne vinegar
- ½ lemon, juiced
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1 garlic clove, freshly grated
- Pinch kosher salt and pepper
- ½ cup olive oil
Instructions
- Caramelize the Almonds: Place the almonds in a nonstick skillet over medium heat. Stir in the sugar and cook, stirring frequently, until the sugar melts and caramelizes, coating all of the almonds evenly. This will take about 6 to 8 minutes. Watch carefully as the sugar can burn quickly. Once caramelized, transfer the almonds onto a piece of parchment paper to cool, and then break into pieces if they are clumped together.
- Prepare the Salad: In a large bowl, toss arugula with a pinch of salt and pepper. Add the strawberries, chopped avocado, crumbled goat cheese, roasted pistachios, and the cooled sugared almonds. Drizzle the prepared champagne vinaigrette over the salad and toss everything well to combine. Serve immediately for the freshest taste and texture.
- Make the Champagne Vinaigrette: In a large bowl, combine champagne vinegar, honey, lemon juice, Dijon mustard, grated garlic, and a pinch of salt and pepper. Whisk the mixture together thoroughly. While continuously whisking, slowly stream in the olive oil until the dressing emulsifies and thickens. This vinaigrette can be stored in the refrigerator for up to one week.
Notes
- Keep a close eye when caramelizing almonds to prevent burning.
- For a nut-free version, omit the almonds and pistachios and consider adding toasted seeds.
- The vinaigrette stores well and can be made in advance.
- Use fresh, ripe strawberries and avocado for the best flavor.
- Serve immediately after tossing to keep the greens crisp.
- To make it vegan, substitute goat cheese with a plant-based cheese alternative.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
