In a skillet over medium heat, combine sliced almonds and sugar, stirring frequently for about 4-5 minutes. Watch closely as the sugar melts and coats the almonds, turning them a golden brown. Once they are caramelized and fragrant, remove from heat and spread them on parchment paper to cool while you prepare the rest of your Strawberry Crunch Salad.

In a medium bowl, whisk together champagne vinegar, freshly squeezed lemon juice, honey, Dijon mustard, and freshly grated garlic. Continue whisking as you gradually drizzle in olive oil, about 1/4 cup, to create an emulsion.

In a large mixing bowl, add a generous handful of arugula greens as the base. Slice your ripe strawberries and creamy avocados, gently folding them into the greens along with any optional goat cheese.

Drizzle your freshly prepared dressing over the salad mixture, ensuring it’s evenly distributed. With gentle hands, toss the salad lightly to coat all the ingredients.

Before serving, top it with the cooled caramelized almonds that you set aside earlier.