Adapted from Closet Cooking
- Freeze goat cheese for 30 minutes. Preheat oven to 375˚F. Remove from freezer, and slice into thick rounds. Dredge the goat cheese in the bread crumbs, making sure to completely cover the cheese. Place goat cheese rounds on a baking sheet. Place pecan halves in an even layer on same baking sheet. Bake until pecans are toasted, about 5-6 minutes. Remove from oven, and roughly chop pecans. Set aside.
- In a small bowl, combine the balsamic vinegar, honey, olive oil, and mustard. Whisk until well combined. Season with salt and pepper. Toss the spinach, strawberries, and green onions in a large bowl. Drizzle dressing over the mixture, and toss to combine. Divide salad evenly into four bowls. Top with chopped pecans and a goat cheese round.