Toast the pecans in a dry skillet over medium heat, stirring frequently, 3–5 minutes until fragrant and lightly toasted. Transfer to a plate to cool, then roughly chop.

Prepare produce

Rinse and dry the mixed greens thoroughly in a salad spinner or with paper towels. Hull and slice the strawberries into halves or quarters depending on size. Thinly slice the red onion into half-moons and separate into individual slices.

Assemble salad

In a large bowl, combine the mixed greens, sliced strawberries, and sliced red onion. Crumble the feta evenly over the top and sprinkle with the toasted chopped pecans. Hold dressing until ready to serve.

Champagne Vinaigrette

In a small bowl or jar, add the champagne vinegar, minced shallot, Dijon mustard, and honey. Whisk to combine.

Slowly drizzle in the extra-virgin olive oil while whisking vigorously (or secure the jar lid and shake) until the dressing emulsifies and thickens slightly. Taste and season with salt and black pepper.

If the vinaigrette is too sharp or thick, whisk in up to 1 tablespoon of water to reach desired consistency. Adjust seasoning with additional salt, pepper, or honey to balance acidity and sweetness.

Let the vinaigrette sit 5–10 minutes to allow the shallot flavor to mellow before dressing the salad, or refrigerate up to 24 hours in a sealed container. Shake or whisk again before using.

Serve

Right before serving, drizzle about 3–4 tablespoons of the champagne vinaigrette over the assembled salad (or more to taste). Gently toss to coat the greens and evenly distribute strawberries, feta, and pecans.

Transfer to a serving platter or individual plates and finish with a final grind of black pepper if desired. Serve immediately.