Wash and dry the produce: Wash the romaine and strawberries under cool running water. Dry the lettuce thoroughly in a salad spinner or with clean kitchen towels. Pat the strawberries dry before hulling and slicing them.

Toast the pecans: Place the chopped pecans in a dry small skillet over medium-low heat. Cook for 3 to 5 minutes, stirring frequently, until fragrant and lightly darkened. Transfer them to a plate immediately so they do not continue cooking in the hot pan.

Prepare the vegetables and fruit: Chop the romaine into bite-size pieces. Hull and slice the strawberries, and cut the red onion into very thin slices. If the onion tastes especially sharp, soak the slices in cold water for 5 minutes, then drain and dry them well.

Make the vinaigrette: Combine the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper in a small jar. Seal and shake vigorously until the dressing looks smooth and slightly thickened. Alternatively, whisk the ingredients together in a small bowl.

Dress the romaine lightly: Place the dried romaine in a large salad bowl. Add about two-thirds of the vinaigrette and toss until the leaves are lightly coated. Avoid pouring in all the dressing at once, as the amount needed can vary with the size of the lettuce.

Add the strawberries and onion: Add the sliced strawberries and red onion. Toss gently with clean salad servers so the berries remain intact.

Finish with feta and pecans: Sprinkle the crumbled feta and toasted pecans over the salad. Fold them in gently, or leave most of them on top for a more defined presentation.

Rest briefly and serve: Let the salad stand for 5 to 10 minutes so the flavors begin to blend. Drizzle with additional vinaigrette only if needed, then serve immediately.