Preheat the oven to 350°F (176°C) and prepare a baking sheet with foil or parchment paper. 8 minutes in the oven.

Meanwhile, whisk together the coconut oil, coconut sugar, sea salt, cinnamon, and cayenne pepper in a small mixing bowl.

Toss roasted nuts with spice mixture once they have been removed from the oven. Return to the baking sheet and toast for 4-7 minutes, or until aromatic and golden brown, being careful not to burn.

Let it cool slightly after removing from the oven before sampling to assess the flavor. When required, season with extra salt or coconut sugar. Place aside to cool.

Heat a small skillet over medium heat while the pecans roast. When heated, add 1/3 of the olive oil and the entire shallot. 3-4 minutes, or until tender and aromatic. Remove from the heat and leave to cool slightly.

Combine shallot, balsamic vinegar, remaining olive oil, maple syrup, and a sprinkle of salt and pepper in a blender or food processor. Puree until totally smooth. Seasonings should be tasted and adjusted as needed.

In a large mixing bowl, combine the arugula, hemp seeds, strawberries, and the majority of the toasted nuts. Drizzle with 2-3 tablespoons dressing. Toss gently to mix.

Garnish salad with the remaining pecans. Serve with extra dressing on the side. Serves two as an entrée and four as a side dish. Fresh is best.