We will prepare the dressing. In a small bowl, mix ¼ a cup of olive oil, 3 tablespoons of lemon juice, ½ a spoonful of Dijon mustard with ½ a spoonful of maple syrup and ¼ a spoonful of salt.
Fry the halved pecans in olive oil or ghee butter in a pan. Let it cool down.
Wash the leaves of the corn, arugula and spinach. We put them in a bowl. We clean, halve or quarter the strawberries. Cut the cucumbers into rounds. We move the strawberries and cucumbers to the leaves in a bowl.
Add nuts to the salad and crush the feta on top.
Finally, add the topping and a pinch of freshly ground pepper to taste.