Strawberry Crunch Salad

INGREDIENTS

• ⅔ cup sliced or slivered almonds
• 3 tablespoon 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
• 3 tablespoons champagne vinegar
• 1/2 lemon juiced
• 2 tablespoons honey
• 1 teaspoon dijon mustard
• 1 garlic clove freshly grated
• pinch kosher salt and pepper
• 1/2 cup olive oil

INSTRUCTIONS

1. 1 Place the almonds in a nonstick skillet over medium heat. Stir in the sugar and cook, stirring often, until the sugar melts and is caramely, coating all of the almonds - about 6 to 8 minutes. Don’t take your eyes off of this as they can burn quickly! Transfer the almonds to a piece of parchment paper to let them cool. Break them into pieces if they are clumped.
2. 2 Toss the arugula with a pinch of salt and pepper in a large bowl. Add in the strawberries, avocado, goat cheese, pistachios and sugared almonds. Drizzle on the dressing and toss well. Serve immediately!
3. 3 Combine vinegar, honey, lemon juice, dijon, garlic, salt and pepper in a large bowl and whisk together. Stream in the olive oil while constantly whisking until the dressing comes together. Store in the fridge for up to one week.