Cook the bacon by cutting it into 1-inch pieces and placing them in a skillet over medium heat. Cook for about 8–10 minutes until crispy and golden brown. Transfer to a paper towel-lined plate.

Prepare the dressing by whisking together mayonnaise, dijon mustard, honey, apple cider vinegar, olive oil, salt, and pepper until smooth. Refrigerate while assembling.

Slice the strawberries into thin pieces after rinsing them under cool water and removing the stems. Set aside.

Prepare the goat cheese by slicing it into 1-ounce rounds, dredging in seasoned flour, dipping in beaten egg, and coating with panko breadcrumbs.

Assemble the salad base in a large bowl with spinach, mixed greens, glazed pecans, sliced strawberries, and crispy bacon. Drizzle half of the dressing and toss gently.

Fry the goat cheese in hot vegetable oil for 1–2 minutes on each side until golden brown. Use a slotted spoon for flipping.

Top the salad with the warm fried goat cheese rounds, serve the remaining dressing on the side, and enjoy while the cheese is warm.