Preheat your oven to 350°F (180°C). Spread the pecans evenly on a baking sheet and toast in the oven for 5-7 minutes.

In a small bowl, whisk together olive oil, balsamic vinegar, honey, and Dijon mustard. Season with salt and pepper, then set aside.

Hull and slice fresh strawberries, then slice red onion and soak in ice water if a milder flavor is desired. Chop fresh mint leaves.

In a large salad bowl, layer mixed greens, then top with strawberries, toasted pecans, red onion, feta cheese, and mint.

Drizzle the dressing over the salad and gently toss. Serve immediately while the greens are fresh.