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 of 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 is caramely, coating all of the almonds - about 6 to 8 minutes. Transfer the almonds to a piece of parchment paper to let them cool. Break them into pieces if they are clumped.
02 -
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!
03 -
Combine champagne vinegar, honey, lemon juice, dijon mustard, garlic, salt, and pepper in a large bowl and whisk together. Stream in the olive oil while constantly whisking until the dressing emulsifies. Store in the fridge for up to one week.
# Notes:
01 -
Ensure constant stirring while caramelizing almonds to prevent burning.