Strawberry Crunch Salad Vinaigrette (Print Version)
# Ingredients:
→ Salad
01 -
2/3 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 -
1/3 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 all of the almonds, about 6 to 8 minutes. Keep a close watch to prevent burning. Transfer the almonds to parchment paper to cool. Break them into smaller pieces if clumped.
02 -
In a large bowl, toss the arugula with a pinch of salt and pepper. Add the strawberries, avocado, goat cheese, pistachios, and cooled sugared almonds. Drizzle with champagne vinaigrette and toss to combine. Serve immediately.
03 -
Combine the champagne vinegar, honey, lemon juice, dijon mustard, grated garlic, and a pinch of salt and pepper in a large bowl. Whisk until well combined, then slowly stream in the olive oil while whisking continuously until the dressing emulsifies.