For the dressing: Combine the honey, lemon juice, balsamic and olive oil in an old jam jar; shake until the mixture emulsifies and looks "creamy." Season with salt to your liking.
For the salad: Heat a large pan over medium-high heat; fry the bacon until crispy and golden. Remove and set aside on paper towels to drain.
Toast the pecans in a small, dry frying pan over medium-high heat until just lightly golden, stirring from time to time. Remove and set aside to cool.
Scatter the spinach leaves over a serving platter; add the strawberries, avocados, bacon and cheese; sprinkle the nuts over the top. Dress just before serving.
For a speedier salad dressing, simply drizzle with olive oil and balsamic vinegar or a squeeze of lemon juice.