In a nonstick skillet over medium heat, combine sliced almonds and sugar. Stir frequently for 6-8 minutes until the sugar melts and coats the almonds, turning golden brown. Transfer to parchment paper to cool.

In a large bowl, add arugula greens, seasoning with a pinch of salt and pepper, and toss gently.

Add hulled and quartered strawberries, diced avocado, crumbled goat cheese, and pistachios to the seasoned arugula. Mix gently.

In a small bowl, whisk together champagne vinegar, honey, lemon juice, Dijon mustard, minced garlic, salt, and pepper. Gradually whisk in olive oil until emulsified.

Drizzle vinaigrette over the salad just before serving and toss gently to coat.