1. Make candied pecans: Heat a dry skillet over medium heat. Add pecan halves and toast for 3-4 minutes, stirring frequently until fragrant.

2. Add honey, sugar, salt, cinnamon, and cayenne to the pecans. Stir constantly for 2-3 minutes until pecans are glossy and caramelized.

3. Spread candied pecans on parchment paper to cool completely, about 15 minutes. They will crisp as they cool. Break apart any large clusters.

4. Prepare dressing: In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, minced garlic, lemon zest, salt, and pepper until emulsified. Stir in poppy seeds. Alternatively, combine all ingredients in a mason jar and shake vigorously for 30 seconds.

5. Prep vegetables: Wash and thoroughly dry greens using a salad spinner. Hull and slice strawberries. Slice red onion thinly and soak in ice water for 10 minutes to mellow the sharpness, then drain and pat dry. Slice cucumber into half-moons.

6. Assemble salad: In a large serving bowl, add mixed spring greens as the base.

7. Layer sliced strawberries evenly over the greens, distributing throughout rather than piling in the center.

8. Scatter drained red onion slices and cucumber half-moons across the salad.

9. Sprinkle crumbled feta cheese evenly over the top, ensuring good distribution.

10. Add candied pecans, breaking into smaller clusters if needed for even coverage.

11. Tear fresh mint leaves and scatter as the final garnish if using.

12. Just before serving, drizzle with half the honey-poppy seed dressing. Toss gently with salad servers, coating evenly without bruising greens.

13. Serve immediately with remaining dressing on the side for those who prefer extra. Enjoy fresh for best texture and flavor!