As featured in our summer 2015 issue for New England Fine Living

Created by ChefBrian Gazda

 For the spinach salad;

            3 oz baby spinach (washed and dried)

            1 oz Great Hill blue cheese

            1 oz spiced nuts

            1 oz balsamic vinaigrette

            3 halves of grape tomatoes

Strawberries    

Toss the spinach with the balsamic vinaigrette in a mixing bowl. Place the salad on a chilled 10” Simon Pearce plate. Top the salad with the spiced nuts, great hill blue cheese and grape tomatoes.

 For the spiced nuts;

            1 cupwalnuts

            ½ cup pecans

            ½ cup almonds

            ½ stick butter

            3T brown sugar

            1/2T rosemary

            1/2 t salt

            pinch cayenne

Place the nuts on parchment lined sheet trays. Toast the nuts in a 350-degree oven for 6 minutes. Meanwhile place the butter, brown sugar, rosemary, salt and cayenne into a saucepot. Place the pot over medium heat and bring to a boil. Stir the mixture frequently. Place the toasted nut into a large mixing bowl. Pour the seasoned butter mixture over the nuts. Toss the nuts around to evenly coat them with the seasoned butter. Place the nuts back onto the parchment lined sheet tray. And toast again in a 350-degree oven for 6 minutes.