Strawberry Crunch Salad
Ingredients
Scale
- ⅔ cup sliced or slivered almonds
- 3 tablespoons sugar
- 10 ounces arugula greens
- 8 ounces strawberries, (hulled and quartered or chopped)
- 1 avocado (chopped)
- 2 ounces crumbled goat cheese,
- ⅓ cup roasted (salted pistachios, chopped)
- 3 tablespoons champagne vinegar
- 1/2 lemon, (juiced)
- 2 tablespoons honey
- 1 teaspoon dijon mustard
- 1 garlic clove, (freshly grated)
- pinch kosher salt and pepper
- 1/2 cup olive oil
Instructions
- Place the almonds in a nonstick skillet over medium heat. Stir in the sugar and cook, stirring often, until the sugar melts and is caramely, coating all of the almonds – about 6 to 8 minutes. Don’t take your eyes off of this as they can burn quickly! Transfer the almonds to a piece of parchment paper to let them cool. Break them into pieces if they are clumped.
- Toss the arugula with a pinch of salt and pepper in a large bowl. Add in the strawberries, avocado, goat cheese, pistachios and sugared almonds. Drizzle on the dressing and toss well. Serve immediately!
- champagne vinaigrette
- Combine vinegar, honey, lemon juice, dijon, garlic, salt and pepper in a large bowl and whisk together. Stream in the olive oil while constantly whisking until the dressing comes together. Store in the fridge for up to one week.