For sandblasted pistachios: create a syrup in a saucepan with the sugar and the water and reach the temperature of 120 °C. At this point add the pistachios, previously roasted in the oven for 10 minutes at 100 ° C, and mix them with a spatula until the sugar starts to congeal. Continue cooking until mixture is amber-colored, never exceeding a temperature of 120 °C. Remove from heat and separate pistachios with the aid of butter and a fork. Pour the pistachios on a cold work surface and set aside. Wash and clean the strawberries, then cut into wedges. Prepare the vinaigrette by emulsifying oil honey, lemon juice, honey, pepper, salt and a few drops of raspberry vinegar. Season the chicory and endive with vinaigrette. Cut in half lengthwise the goat cheese and toast in a grill for a few minutes. Serve with strawberries, salad, and the sandblasted pistachios. Enjoy your salad!