Place the almonds in a nonstick skillet over medium heat. Stir in the sugar and cook, stirring often, until the sugar melts and coats all the almonds, about 6 to 8 minutes. Transfer the almonds to a piece of parchment paper to let them cool. Break them into pieces if they are clumped.

In a large bowl, toss the arugula with a pinch of salt and pepper. Add the strawberries, avocado, goat cheese, pistachios, and sugared almonds. Drizzle on the dressing and toss well.

For the champagne vinaigrette, combine the vinegar, honey, lemon juice, dijon mustard, 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.