In a small skillet, combine sliced almonds and sugar over medium heat, stirring continuously for 3-5 minutes until golden brown. Remove and cool.

In a mixing bowl, whisk together champagne vinegar, lemon juice, honey, Dijon mustard, and grated garlic. Slowly drizzle in olive oil while whisking until smooth.

In a large bowl, combine arugula, strawberries, and diced avocado. Toss in chopped pistachios and goat cheese if using.

Pour dressing over the salad and gently toss until lightly coated.

Sprinkle caramelized almonds on top just before serving.