For Hot Honey Nuts

1.5 cups of pecans, walnuts, or a mix

1/4 cup Mike's Hot Honey

A sprinkle of brown sugar

For the Dressing

1/4 cup good olive oil

1/4 cup canola oil

1 heaping tablespoon of lemon zest

Juice of 1 lemon

1 small shallot, minced

1 tablespoon apple cider vinegar

1 teaspoon Montreal steak seasoning

1 teaspoon smoked paprika

1 tablespoon agave nectar

For the Salad

1 large container of fresh baby spinach

1 pint of strawberries, halved

1 bunch of asparagus, roasted and cut into bite-sized pieces

1/2 cup crumbled feta cheese

Grilled chicken, shrimp, or steak (optional)

Preparing the Hot Honey Nuts

Preheat your oven to 375°F and line a cookie sheet with parchment paper or a silicone mat.

In a sauté pan, warm the nuts with Mike's Hot Honey until thoroughly combined.

Spread nut mixture onto the prepared cookie sheet and bake for 10 minutes or until the honey is bubbly and the nuts are roasted. Stir halfway through.

Remove from oven and immediately sprinkle with brown sugar. Put back in the oven for 3 minutes. Remove and allow to cool completely.

Making the Dressing

In a bowl, whisk together the olive oil, canola oil, lemon zest, lemon juice, minced shallot, apple cider vinegar, Montreal steak seasoning, smoked paprika, and agave nectar.

Transfer the dressing to a mason jar and let it sit for at least an hour to allow the flavors to marry.

Make the Roasted Asparagus

Preheat oven to broil.

Wash the asparagus thoroughly and trim the woody ends.

Lay asparagus in a single layer on a cookie sheet. Drizzle 1 tablespoon good olive oil over asparagus.

Sprinkle 1 teaspoon Montreal Steak Seasoning over asparagus. Toss asparagus on the pan to ensure they are evenly coated in oil and seasoning.

Place the cookie sheet in the preheated oven under the broiler. Roast for 10 minutes.

After roasting, remove the asparagus from the oven. Allow to cool completely. Cut into bite-sized pieces. Set aside.

Assembling the Salad

In a large, white serving bowl, create a bed with the fresh baby spinach. On top of the spinach, arrange the halved strawberries in a row #1 on the far left of the bowl, followed by row #2 with the roasted asparagus. For row #3, sprinkle the crumbled feta. Followed by the cooled Hot Honey Nuts in the 4th row.

Just before serving, drizzle the salad with the prepared dressing. Toss gently to combine, ensuring every leaf is lightly coated in dressing.

If desired, top the salad with your choice of grilled protein to make it a complete meal.