For the quick pickled red onions, combine vinegar, sugar, and salt in a pint-size jar. Stir well to dissolve sugar and salt. Add sliced onions and enough water to cover. 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.

Transfer the pecans to parchment paper and spread them apart with a spatula. Allow to cool.

For the dressing, combine garlic, sugar, sunflower oil, red wine vinegar, salt, and pepper 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.