Preheat oven to 300F.
Line a baking sheet with parchment paper and set aside. In a big bowl, beat together egg whites and 1/4 cup brown sugar. Add raw pecans and stir until the nuts are completely coated. Transfer the pecans onto baking sheet in a single, even layer. Bake for 30 minutes.
In a jar with a tight fitting lid, combine the extra-virgin olive oil, white balsamic vinegar, pinch of brown sugar, sea salt and white pepper to taste. Cover the jar and shake vigorously for 30 seconds to emulsify.
In a bowl, toss the salad greens, strawberries, and candied pecans with vinaigrette.