Vinaigrette: Whisk oil, lemon juice, and salt in a small bowl to combine; set aside. Salad: Cook pecans and oil in a small skillet over medium heat, stirring often, until nuts are darkened in color, 5–7 minutes. Let cool, then coarsely chop so you have a variety of sizes, with some pieces almost pulverized. Set aside 2 tablespoons nuts for serving. Whisk almond butter and 1 tablespoon vinaigrette in a medium bowl to combine.