Toast the Almonds: In a nonstick skillet, toast sliced or slivered almonds with sugar over medium heat. Stir often to prevent burning. Cook for 6-8 minutes until the sugar has melted and coats the almonds. Transfer to parchment paper to cool.

Make the Vinaigrette: In a bowl or jar, whisk together champagne vinegar, lemon juice, honey, Dijon mustard, freshly grated garlic, kosher salt, and pepper. Slowly drizzle in olive oil while whisking to combine into a smooth vinaigrette.

Assemble the Salad: In a large bowl, combine arugula, strawberries, avocado, goat cheese, and pistachios. Once the candied almonds are cooled, add them to the bowl.

Dress and Toss: Drizzle the champagne vinaigrette over the salad just before serving. Toss gently to combine all ingredients and coat with the vinaigrette. Garnish with extra pistachios or goat cheese, if desired.