Add the halved strawberries, vinegar, mustard, olive oil and salt to a blender. Puree on high for 30 seconds.
Add the arugula to a large bowl. Sprinkle with the almonds, sliced strawberries and Gorgonzola. Drizzle with half the dressing. Using 2 wooden spoons, toss to coat. Serve with additional dressing on the side if desired.
Any remaining dressing can be refrigerated in an airtight container for up to 3 days.
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