Spinach Salad
Ingredients
At a glance
Restaurant Recipes
Salad
Makes
Restaurant quantities
Spinach Salad:
3 oz. baby spinach (washed and dried)
1 oz. blue cheese
1 oz. spiced nuts
1 oz. balsamic vinaigrette
3 halves of grape tomatoes
Balsamic Vinaigrette:
6 cups Dijon mustard
4 cups maple syrup
4 cups water
8 cups balsamic vinegar
1 lb. shallots (minced)
1 lb. garlic (minced)
2 bunches rosemary (picked and chopped fine)
2 bunches thyme (picked and chopped fine)
2 gallons olive oil
1/2 cup salt
1/4 cup black pepper
Spiced Nuts:
4 lbs. walnuts
2 lbs. pecans
2 lbs. almonds
1 1/2 lbs. butter
2 1/2 cups brown sugar
1/2 cup rosemary
6 tablespoons salt
2 tablespoons cayenne
3 oz. baby spinach (washed and dried)
1 oz. blue cheese
1 oz. spiced nuts
1 oz. balsamic vinaigrette
3 halves of grape tomatoes
Balsamic Vinaigrette:
6 cups Dijon mustard
4 cups maple syrup
4 cups water
8 cups balsamic vinegar
1 lb. shallots (minced)
1 lb. garlic (minced)
2 bunches rosemary (picked and chopped fine)
2 bunches thyme (picked and chopped fine)
2 gallons olive oil
1/2 cup salt
1/4 cup black pepper
Spiced Nuts:
4 lbs. walnuts
2 lbs. pecans
2 lbs. almonds
1 1/2 lbs. butter
2 1/2 cups brown sugar
1/2 cup rosemary
6 tablespoons salt
2 tablespoons cayenne
Methods/steps
Spinach Salad:
Toss the spinach with balsamic vinaigrette in a mixing bowl. Place the salad on a chilled 10” Simon Pearce plate. Top the salad with the spiced nuts, blue cheese and grape tomatoes.
Balsamic Vinaigrette:
Place the Dijon mustard, maple syrup, water, balsamic vinegar, shallots, garlic, rosemary, thyme, salt and pepper into a container. Using the hand blender incorporate these ingredients. Stream in the olive oil, slowly, to emulsify the vinaigrette. Cover and reserve under refrigeration.
Spiced Nuts:
Place the nuts on parchment lined sheet trays. Toast the nuts in a 350º 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 on to the parchment lined sheet tray. Toast again in a 350F degree oven for 6 minutes. Cool the nuts and refrigerate.
Toss the spinach with balsamic vinaigrette in a mixing bowl. Place the salad on a chilled 10” Simon Pearce plate. Top the salad with the spiced nuts, blue cheese and grape tomatoes.
Balsamic Vinaigrette:
Place the Dijon mustard, maple syrup, water, balsamic vinegar, shallots, garlic, rosemary, thyme, salt and pepper into a container. Using the hand blender incorporate these ingredients. Stream in the olive oil, slowly, to emulsify the vinaigrette. Cover and reserve under refrigeration.
Spiced Nuts:
Place the nuts on parchment lined sheet trays. Toast the nuts in a 350º 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 on to the parchment lined sheet tray. Toast again in a 350F degree oven for 6 minutes. Cool the nuts and refrigerate.
Additional Tips
Please note that many of these recipes are for large quantities and may need to be adjusted to suit smaller serving sizes.
Reviews
