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 -
Juice of ½ lemon
10 -
2 tablespoons honey
11 -
1 teaspoon Dijon mustard
12 -
1 garlic clove, freshly grated
13 -
Pinch of kosher salt and pepper
14 -
½ 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 becomes caramelized, coating all of the almonds - about 6 to 8 minutes. Watch carefully as they can burn quickly. Transfer the almonds to a piece of parchment paper to cool. Break them into pieces if they are clumped.
02 -
In a large bowl, combine champagne vinegar, honey, lemon juice, Dijon mustard, grated garlic, salt and pepper. Whisk together thoroughly. While continuously whisking, slowly stream in the olive oil until the dressing emulsifies. Store any leftover dressing in the refrigerator for up to one week.
03 -
In a large bowl, toss the arugula with a pinch of salt and pepper. Add the strawberries, avocado, goat cheese, pistachios and candied almonds. Drizzle with the champagne vinaigrette and toss gently until well combined. Serve immediately.
# Notes:
01 -
For best flavor, use fresh strawberries when they are in season.
02 -
The candied almonds can be prepared in advance and stored in an airtight container.