Strawberry Crunch Salad (Printer-Friendly Format)
Vibrant summer salad with strawberries, candied almonds, avocado and goat cheese drizzled with homemade champagne vinaigrette.
# Ingredients You'll Need:
→ salad
01 -
⅔ cup sliced or slivered almonds
02 -
3 tablespoons sugar
03 -
10 ounces arugula greens
04 -
8 ounces strawberries, hulled and 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 -
1/2 lemon, juiced
10 -
2 tablespoons honey
11 -
1 teaspoon dijon mustard
12 -
1 clove garlic, freshly grated
13 -
Pinch kosher salt
14 -
Pinch ground pepper
15 -
1/2 cup olive oil
# Step-by-Step 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 forms a caramel coating on the almonds, about 6 to 8 minutes. Transfer the almonds to a piece of parchment paper to cool. Break them into pieces if clumped.
02 -
In a large bowl, toss the arugula with a pinch of salt and pepper. Add in the strawberries, avocado, goat cheese, pistachios, and sugared almonds. Drizzle with dressing and toss well. Serve immediately.
03 -
In a large bowl, whisk together the champagne vinegar, lemon juice, honey, dijon mustard, garlic, salt, and pepper. While whisking constantly, slowly stream in the olive oil until the dressing emulsifies. Store in the refrigerator for up to one week.
# Additional Information:
01 -
Keep an eye on the almonds while caramelizing as they can burn quickly.
02 -
The vinaigrette can be prepared ahead and stored for convenience.