Strawberry Crunch Champagne Salad (Print-Friendly Version)
Juicy strawberries, goat cheese, and crunchy nuts tossed in champagne vinaigrette for a spring-fresh salad.
# Ingredients:
→ Salad
01 -
70 grams sliced or slivered almonds
02 -
3 tablespoons granulated sugar
03 -
285 grams arugula greens
04 -
225 grams fresh strawberries, hulled and quartered
05 -
1 ripe avocado, chopped
06 -
56 grams crumbled goat cheese
07 -
45 grams roasted salted pistachios, chopped
→ Champagne Vinaigrette
08 -
3 tablespoons champagne vinegar
09 -
Juice of 1/2 lemon
10 -
2 tablespoons honey
11 -
1 teaspoon dijon mustard
12 -
1 garlic clove, freshly grated
13 -
Pinch kosher salt
14 -
Pinch freshly ground black pepper
15 -
120 milliliters extra virgin olive oil
# Steps:
01 -
Heat a nonstick skillet over medium heat. Add the sliced almonds and granulated sugar, stirring often until the sugar melts and coats the almonds with a caramelized layer, about 6 to 8 minutes. Monitor closely to avoid burning. Transfer to parchment paper to cool, then break into pieces if clumped.
02 -
In a large bowl, combine the champagne vinegar, honey, lemon juice, dijon mustard, grated garlic, salt, and pepper. Whisk to blend. While whisking constantly, slowly stream in the olive oil until emulsified. Refrigerate if not using immediately.
03 -
In a large salad bowl, toss arugula with a pinch of salt and pepper. Add strawberries, chopped avocado, crumbled goat cheese, pistachios, and caramelized almonds.
04 -
Drizzle the prepared champagne vinaigrette over the salad. Toss thoroughly to combine and serve promptly.
# Notes & Tips:
01 -
For optimal texture, add the dressing just before serving to preserve the salad’s crunch.
02 -
Caramelized almonds can be prepared in advance and stored in an airtight container.