Heat a dry frying pan over a medium heat and toast the pecans for a couple of minutes. Remove from heat and transfer half to a food processor. Blitz until you have a fine dust.
Cut the goats' cheese in half, lengthways, and using slightly damp hands, roll each half into a sausage shape. Roll each in the crushed pecans until fully coated and then cut each roll into 8 discs.
Gently toss together the red onion, spinach, toasted whole pecans and goats' cheese discs.
Whisk together the olive oil, lemon juice and honey until combined. Drizzle over the salad, toss to combine and serve immediately.