1-Almonds preparation: Heat the ⅔ cup sliced or slivered almonds and 3 tablespoons sugar in a nonstick skillet over medium heat, stirring for 6-8 minutes until the sugar melts and coats those nuts perfectly. Once done, transfer them to parchment paper to cool and break them into clumped pieces trust me, your taste buds will thank you!

2-Salad assembly: Grab a large bowl and toss the 10 ounces of arugula greens with a pinch of salt and pepper. Add in the 8 ounces of hulled and quartered or chopped strawberries, 1 chopped avocado, 2 ounces of crumbled goat cheese, ⅓ cup of chopped roasted salted pistachios, and those cooled sugared almonds. It’s like putting stirred together a colorful masterpiece that’ll make your mouth water.

3-Dressing preparation and finishing: Whip up the dressing to tie it all together. In a small bowl, whisk together 3 tablespoons champagne vinegar, the juice of ½ lemon (about 1-2 tablespoons), 2 tablespoons honey, 1 teaspoon Dijon mustard, 1 clove of freshly grated garlic, and a pinch of kosher salt and pepper. Slowly stream in ½ cup olive oil while whisking until it’s all emulsified and dreamy. Finally, drizzle that dressing over your salad, toss it well, and serve it up immediately for the best texture. If you’re prepping ahead, remember the tips like preparing sugared almonds in advance to save time on a busy day.