Place the chopped pecans in a small frying pan and toast for 3 to 4 minutes until browned. 

In a large bowl, combine the baby spinach and half of each of the following ingredients: strawberries, shallots, chopped mint, feta cheese, and pecans.

In a blender or food processor, combine the strawberries, vinegar, honey, lime juice, olive oil, and sea salt. Blend till fully combined and creamy. 

Pour the strawberry dressing over the salad and toss to combine. 

Plate the salad in a large low bowl or serving platter and top with the remaining strawberries, pecans, feta, mint, and shallots.

Serve immediately.