Line a small baking sheet with parchment paper and set aside. In a small nonstick skillet over medium heat, combine the granulated sugar and butter. Stir until the butter melts and the sugar begins to dissolve, about 1 minute. Add the walnut halves and continue stirring or tossing with a spatula so the sugar coats the nuts evenly, about 2–3 minutes. When the sugar turns glossy and starts to caramelize (light amber), remove the walnuts and spread them in a single layer on the prepared baking sheet. Sprinkle with a pinch of sea salt. Allow to cool completely, then break apart any large clusters. (If using store-bought candied walnuts, skip this step.)

Balsamic Vinaigrette

Whisk Dressing

In a small bowl or jar, combine the balsamic vinegar, minced shallot, Dijon mustard, honey, salt, and pepper. Whisk to combine. While whisking continuously, slowly drizzle in the extra-virgin olive oil until the dressing emulsifies into a smooth vinaigrette. Taste and adjust seasoning — add more honey if you prefer sweeter, or more vinegar for acidity. Refrigerate until ready to use; bring to room temperature and whisk again before serving.

Salad Assembly

Place the mixed salad greens in a large salad bowl and gently toss to lighten. Add the sliced strawberries and crumbled goat cheese over the greens. Break the cooled candied walnuts into bite-size pieces and scatter them across the salad.

Drizzle about half of the balsamic vinaigrette over the salad (about 2–3 tablespoons) and gently toss with salad tongs to coat the greens evenly. Taste and add more dressing as desired. Serve immediately, passing any extra vinaigrette on the side.