Easy Strawberry Arugula Salad

• 1 cup roughly chopped pecans
• 2 Tbsp. rice vinegar
• 2 tsp. honey
• 1 tsp. dijon mustard
• 1/2 tsp. kosher salt, plus more to taste
• `Black pepper, to taste
• 1/4 cup olive oil
• 1 small shallot, thinly sliced
• 1 lb. strawberries, hulled and quartered
• 1 5-oz. package baby arugula
• 1/2 cup crumbled feta cheese
• 1/2 cup fresh mint leaves, torn

Preheat the oven to 350º. Spread the pecans on a baking sheet and toast in the oven until they darken a shade or two and smell nutty, 5 to 6 minutes. Let cool completely.

For the dressing: whisk together the vinegar, honey, mustard, salt, and a few grinds of pepper in a large salad bowl. Whisk in the olive oil until smooth. Add the shallot and strawberries and toss to coat with the dressing.

Add the arugula, feta, mint, and pecans and toss to coat everything with the dressing. Season with salt and pepper.