In a skillet over medium heat, combine sliced almonds and a sprinkle of sugar. Stir continuously for about 3-5 minutes until the almonds turn golden brown. Transfer to a parchment-lined plate to cool.

In a medium bowl, combine champagne vinegar, lemon juice, honey, Dijon mustard, and grated garlic. Whisk thoroughly. Gradually drizzle in olive oil while whisking until smooth.

In a large mixing bowl, gently toss arugula, sliced strawberries, and diced avocado. If using, crumble goat cheese over the salad and add pistachios.

Pour the dressing over the assembled salad. Toss gently to coat, avoiding mashing the avocado.

Before serving, sprinkle caramelized almonds over the salad. Serve in a large, shallow bowl.