Toast the almonds by placing them in a nonstick skillet over medium heat. Stir in the sugar and cook, stirring often, until the sugar melts and coats the almonds for about 6 to 8 minutes. Transfer them to parchment paper to cool, breaking any clumps.

In a large bowl, toss the arugula with a pinch of kosher salt and pepper.

Add the hulled and quartered strawberries, chopped avocado, crumbled goat cheese, and chopped roasted pistachios to the bowl. Toss in the cooled sugared almonds.

In a separate bowl, combine the champagne vinegar, honey, lemon juice, Dijon mustard, grated garlic, salt, and pepper. Whisk them together until well combined.

While whisking, stream in the olive oil until the vinaigrette is fully emulsified.

Drizzle the vinaigrette over the salad and toss everything well to combine. Serve immediately.