Begin by preparing the balsamic glaze: In a small saucepan, combine balsamic vinegar and honey over medium heat, stirring until honey dissolves completely.

Bring the mixture to a gentle boil, then reduce heat to low and simmer for 8-10 minutes, stirring occasionally, until the mixture has reduced by half and coats the back of a spoon.

Remove from heat and set aside to cool slightly while preparing the remaining ingredients.

Toast the pecan halves in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly golden.

Remove pecans from heat and set aside to cool completely.

Wash and thoroughly dry the baby spinach leaves using a salad spinner or clean kitchen towels.

Hull the strawberries and slice them into quarters or thick slices, depending on their size.

In a large salad bowl, combine the dried spinach leaves and sliced strawberries, tossing gently to distribute evenly.

Crumble the feta cheese over the salad, breaking it into bite-sized pieces.

Scatter the toasted pecans over the top of the salad.

Drizzle the cooled balsamic glaze over the entire salad, starting with a light coating and adding more as desired.

Season lightly with salt and freshly ground black pepper, keeping in mind that the feta cheese already adds saltiness.

Toss the salad very gently just before serving to coat all ingredients with the balsamic glaze without crushing the delicate strawberries.

Serve immediately on chilled plates for the best texture and flavor experience.