In a nonstick skillet, combine sliced almonds and sugar over medium heat. Stir continuously for 6-8 minutes until the sugar melts and coats the almonds, turning a golden brown.

While the almonds cool, take a large bowl and add fresh arugula. Sprinkle with a pinch of salt and pepper to enhance the flavors.

Once the salad base is ready, add in the sliced strawberries, diced ripe avocado, crumbled goat cheese, and chopped pistachios. Gently fold these ingredients together.

In a mixing bowl, whisk together champagne vinegar, honey, fresh lemon juice, Dijon mustard, minced garlic, salt, and pepper. Gradually drizzle in olive oil while whisking until the dressing is well emulsified.

Just before serving, pour the dressing over the salad mixture. Toss gently to combine.