Add the Romaine lettuce, arugula, strawberries, Feta cheese and pecans to a large bowl. Season with salt and black pepper, to taste, and drizzle with the olive oil. Gently toss to combine and set aside.

To make the balsamic glaze, heat the balsamic vinegar over medium-high heat until it begins to boil. Reduce heat and simmer for 8-10 minutes, stirring continually, until the liquid is reduced to about 1/3 of its original volume.

Remove from heat and cool slightly before drizzling over the salad. Transfer the salad to individual salad bowls and serve immediately. Enjoy!