Strawberry Crunch Salad (Print Version)
# Ingredients:
→ Salad
01 -
⅔ cup sliced or slivered almonds
02 -
3 tablespoons sugar
03 -
10 ounces arugula greens
04 -
8 ounces strawberries, hulled and quartered or chopped
05 -
1 avocado, chopped
06 -
2 ounces crumbled goat cheese
07 -
⅓ cup roasted salted pistachios, chopped
→ Champagne Vinaigrette
08 -
3 tablespoons champagne vinegar
09 -
1/2 lemon, juiced
10 -
2 tablespoons honey
11 -
1 teaspoon dijon mustard
12 -
1 garlic clove, freshly grated
13 -
Pinch kosher salt and pepper
14 -
1/2 cup olive oil
# Instructions:
01 -
Place the almonds in a nonstick skillet over medium heat. Stir in the sugar and cook, stirring often, until the sugar melts and coats the almonds, about 6 to 8 minutes. Transfer the almonds to a piece of parchment paper to cool and break into pieces if clumped.
02 -
In a large bowl, toss the arugula with a pinch of salt and pepper. Add strawberries, avocado, goat cheese, pistachios, and sugared almonds. Drizzle on the dressing and toss well. Serve immediately.
03 -
In a large bowl, combine champagne vinegar, lemon juice, honey, dijon mustard, garlic, salt, and pepper, then whisk to combine. Stream in the olive oil while whisking constantly until the dressing emulsifies. Store in the fridge for up to one week.