In a medium skillet, combine sliced or slivered almonds and a small amount of sugar over medium heat. Stir continuously for about 5 to 7 minutes, until the sugar dissolves and the almonds turn a beautiful golden brown. Transfer to a plate to cool.

In a mixing bowl, whisk together champagne vinegar, lemon juice, honey, Dijon mustard, and garlic. Gradually pour in olive oil while whisking continuously until the dressing is smooth and well-emulsified. Season with salt and pepper.

In a large salad bowl, add arugula, sliced strawberries, and cubed avocado. Optionally, crumble goat cheese over the top. Sprinkle with pistachios and drizzle with dressing. Gently toss until well coated.

Before serving, sprinkle the cooled caramelized almonds generously on top for added crunch. Serve immediately in a large bowl.