Preheat oven to 350F and line a baking sheet with parchment paper.
To make the savory almond bark combine the finely chopped almonds, shredded parmesan cheese, shredded gruyere cheese, sesame seeds, garlic powder, salt and pepper in a bowl and mix together.
Spoon and spread out the mixture onto the parchment lined baking sheet. Bake for 8-14 minutes but check often as everyone’s oven is different - you are looking for the bark to be just turning golden brown when it’s done.
When the savory almond bark is done, remove from the oven and let it completely cool on the baking sheet while you prepare the rest of the salad.
Make the salad dressing by combining all of the balsamic garlic dressing ingredients in a bowl and whisk together OR shake together in a jar - set aside.
Once the savory almond bark is cooled, use your hands to break it into bite-sized pieces. You'll have more than enough bark for the salad so just use what you see fit and save the rest for a snack!
To assemble the salad, add the arugula, strawberries and beets to a large bowl or platter. Drizzle with the dressing and toss. Then top with goat cheese and savory bark broken into pieces.
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Notes
Make sure to shred the parmesan cheese and gruyere cheese yourself as pre-shredded cheeses sometimes don’t melt as well.
You'll have more than enough bark for the salad so just use what you see fit and save the rest for a snack!