In a skillet over medium heat, combine two cups of sliced almonds with a quarter cup of sugar. Stir constantly for about 6–8 minutes until golden brown and caramelized. Transfer to parchment paper and cool completely.

In a large mixing bowl, add 4-5 cups of arugula greens, seasoning lightly with salt and pepper. Toss to ensure even coating.

To the bowl, add 2 cups of sliced strawberries, 1 diced avocado, and 0.5 cups of crumbled goat cheese. Sprinkle in 0.5 cups of pistachios and stir gently to combine.

In a small bowl, whisk together a third of a cup of champagne vinegar, 2 tablespoons of honey, the juice of one lemon, and 1 teaspoon of Dijon mustard. Add minced garlic, salt, and pepper to taste. Slowly drizzle in 0.5 cups of olive oil while whisking until emulsified.

Just before serving, drizzle the vinaigrette over the salad. Toss gently to coat and serve immediately.