Preheat Oven to 350, line cookie sheet with foil. Spread Pecans out on the cookie sheet and bake for 15 minutes. Remove from oven and cool.
Rinse lettuce leaves and lay out on a towel or paper towel on a flat surface to dry.
In small glass bowl combine softened (room temp) Goat Cheese, Vanilla and 3 Tablespoons Powdered Monk Fruit sweetener. Use a fork to mash and blend thoroughly. With a large spoon scrape and roll into a ball. Place the ball on a flat surface and roll into a log with your hands, similar in size to the log of Goat Cheese you purchased.
Pulse the Pecans and 1/4 Teaspoon Salt in a food processor until very small pieces. If they are too chunky they won’t stick to the goat cheese.
Spread the Pecan mixture out evenly on a flat surface and roll the Goat Cheese log back and forth pressing the nuts into the log while keeping the log shape. You will have leftover Pecan mixture, save for another recipe, great in cookies. Place the log in the fridge to cool.
Make the dressing. Combine Olive Oil, Limes, 1/2 Teaspoon Salt, 1/2 Teaspoon Stevia liquid and 2 Teaspoons Powdered Monk Fruit Sweetener in a small bowl or glass, whisk well to combine, set aside.
Cut off the ends of the lettuce leaves and leave whole or tear in half if large. Place in bowl and toss with dressing. Lay each serving our on a plate or in a bowl. Add Strawberry pieces.
Remove log of goat cheese from fridge. Slice into rounds. Then slice in 1/4 rounds, creating little mini-cheesecake shapes. Add to salad.