For the pickled red onions, combine vinegar, sugar and salt in a pint size jar. Stir well to dissolve sugar and salt. Add sliced onions and add enough water to cover the onions. Cover tightly and gently shake the jar. Set aside for at least 15 minutes while preparing nuts and the rest of the salad.

For the caramelized pecans, place a sheet of parchment paper on a work surface*. Combine pecans, sugar, butter and salt in a medium size non-stick skillet. Cook over medium heat, stirring continually with a heat resistant spatula, until sugar and butter are completely melted and coat the pecans. Pecans should be a nice golden brown. Watch carefully at the end so they don’t burn. Turn pecans out onto parchment paper*. Spread apart with spatula and allow to cool

For the dressing, combine all ingredients in a jar and shake until sugar is dissolved.

For the salad, place greens in a large bowl and drizzle lightly with the dressing. Toss to coat leaves with dressing. Transfer greens to a large platter or individual salad plates. Top with strawberries, clementine slices and pickled red onion slices. Drizzle with a tiny bit more dressing. Top with cooled pecans and a generous grind of black pepper. Serve extra dressing at the table.