In a nonstick skillet over medium heat, combine a cup of almonds with a tablespoon of sugar. Stir continuously for 6–8 minutes until the almonds are golden brown and caramelized. Transfer them to a sheet of parchment paper to cool.

In a large serving bowl, toss together 4 cups of fresh arugula with a pinch of salt and pepper. Gently fold in 2 cups of sliced strawberries, one diced avocado, ½ cup of crumbled goat cheese, and ½ cup of pistachios. Add the cooled sugared almonds.

In a small bowl, whisk together ¼ cup of champagne vinegar, 1 tablespoon of honey, the juice of one lemon, 1 teaspoon of Dijon mustard, and 1 minced garlic clove. Gradually whisk in ⅓ cup of olive oil until well emulsified.

Just before serving, drizzle the vinaigrette over the salad and gently toss to coat all ingredients.