In a small saucepan, heat balsamic vinegar and honey over medium heat.

Bring to a gentle boil, reduce heat to simmer and cook, stirring, until the mixture thickens and reduces by about half (about 10 or so minutes).

Remove from heat and pour the balsamic glaze into a heat-proof bowl to cool off. The glaze will get thicker as it cools off.

Consistency should be thick enough to coat the back of the spoon but should not be overly thick.

In a large bowl, combine all of the salad ingredients, except the pecans. Toss to combine.

Divide the salad into individual serving bowls.

Top each serving bowl with whole and chopped toasted pecans.

Drizzle the top of the salad in each bowl with balsamic glaze.