In a medium skillet, over medium heat, combine sliced almonds and a tablespoon of sugar. Stir frequently for about 5-7 minutes until the almonds turn golden brown and fragrant. Once caramelized, transfer the almonds to a plate and allow them to cool completely.

In a small bowl, whisk together 2 tablespoons of champagne vinegar, the juice of half a lemon, 1 tablespoon of honey, 1 teaspoon of Dijon mustard, and 1 clove of freshly grated garlic. Slowly drizzle in ¼ cup of olive oil until the dressing is smooth and emulsified. Taste and season with kosher salt and pepper.

In a large mixing bowl, combine 4 cups of fresh arugula, 2 cups of sliced ripe strawberries, and 1 diced avocado. If using goat cheese, crumble it over the salad. Add about ¼ cup of chopped roasted pistachios. Toss gently to mix all ingredients.

Drizzle the prepared dressing evenly over the assembled salad. Toss everything together gently until all ingredients are well coated with the dressing.

Just before serving, sprinkle the cooled caramelized almonds over the top of the salad.