Heat a nonstick skillet over medium heat for about 2 minutes, then add sliced almonds with a sprinkle of sugar. Stir continuously for 6-8 minutes until the sugar melts and coats the almonds, turning golden brown. Transfer onto parchment paper to cool completely.

In a large mixing bowl, combine arugula, sliced strawberries, diced ripe avocado, crumbled goat cheese, and chopped pistachios. Toss lightly to mix without mashing the avocado.

In a medium bowl, whisk together champagne vinegar, honey, lemon juice, Dijon mustard, and minced garlic. Gradually drizzle in olive oil while whisking until dressing emulsifies.

Drizzle the prepared dressing over the salad base, tossing gently to coat all ingredients evenly. Top with cooled caramelized almonds and additional goat cheese if desired.