Start by washing and drying the fresh strawberries thoroughly under running water. Slice the strawberries into halves or quarters, depending on your preference, and set them aside in a bowl. Next, crumble the feta cheese into small pieces, as this will distribute the creamy flavor throughout the salad. In a dry skillet, toast the pecans over medium heat for about 3-5 minutes, stirring frequently until they turn golden and aromatic.

In a medium bowl, whisk together ¼ cup of extra virgin olive oil with 2 tablespoons of balsamic vinegar, 1 tablespoon of honey, and 1 teaspoon of Dijon mustard. Add a pinch of salt and freshly ground black pepper to taste. Continue whisking for about 30-45 seconds until the dressing is well combined and smooth.

Using a large salad bowl, gently combine the sliced strawberries, crumbled feta cheese, and toasted pecans. Drizzle the prepared honey-balsamic dressing over the top, taking care to evenly coat the ingredients. Toss the salad gently, ensuring the strawberries remain intact without bruising them. Serve immediately for the best flavor and texture.