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 of kosher salt and pepper

½ cup olive oil

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Toast the almonds: In a small pan over medium heat, toast the almonds with sugar for about 4-5 minutes, stirring occasionally until golden brown. Set aside to cool.
Assemble the salad: In a large bowl, combine arugula, chopped strawberries, avocado, crumbled goat cheese, and roasted pistachios.
Make the vinaigrette: Whisk together champagne vinegar, lemon juice, honey, Dijon mustard, grated garlic, salt, and pepper in a small bowl. Slowly stream in the olive oil while whisking until well combined.
Toss the salad: Drizzle the champagne vinaigrette over the salad and toss gently. Top with the toasted almonds.
Serve: Serve immediately for the best freshness and enjoy!

Storage: This salad is best served fresh but can be stored in the fridge for 1-2 days if the dressing is kept separate.

Vinaigrette Prep: The champagne vinaigrette can be made 3 days in advance. Just refrigerate and shake before serving.