Summer of Salads #2: Strawberry Crunch Salad w/ Champagne Vinaigrette

  This is THE SALAD to make during STRAWBERRY season! Go buy yourself some local strawberries and get ready to delight in this fruity, creamy, crunchy delight of a summer salad!

I mean come on....this is like the perfect combo of ingredients that you never knew you craved! You get the crunch from the candied almonds and chopped pistachios and the creamy from the avocado and the goat cheese. The fruity strawberries and champagne vinaigrette bring all the freshness and help to round out this delightful salad. This just might be the top salad of the summer, folks!

I knew this salad was going to be delicious, but it exceeded my expectations with its textures and flavors. If you're looking for a salad to take to a potluck or get together this is your recipe!

Highly delicious!

Strawberry Crunch Salad with Champagne Vinaigrette

Adapted from How Sweet Eats

Serves 4

Salad

2/3 cup sliced or slivered almonds

3 tablespoons sugar

10 ounces arugula or spring greens

 8 ounces strawberries, hulled and quartered or chopped

1 avocado chopped

2 ounces crumbled goat cheese

1/3 cup roasted salt pistachios, chopped

Champagne Vinaigrette

3 tablespoons champagne vinegar

1/2 lemon, juiced

2 tablespoons honey

1 teaspoon Dijon mustard

1 garlic clove, freshly grated

pinch of salt and pepper

1/2 cup olive oil 

For the Salad: 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. Don't take your eyes off of this as they can burn quickly! Transfer the almonds to a piece of parchment paper to let them cool. Break them into pieces if they are clumped.

Toss the arugula, or spring greens, 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.

For the Vinaigrette: Combine vinegar, honey, lemon juice, Dijon, garlic salt and pepper in a large bowl and whisk together. Stream in the olive oil while constantly whisking until the dressing comes together. Store in the fridge for up to one week.