Spinach Pear Salad from Restaurateur, Tom Douglas

Total Time
35mins
Prep
25 mins
Cook
10 mins

This salad is perfect. AND the curried cashews make outstanding appetizers, garnishes, snacks or gifts; the honey-sesame dressing can be used on any number of salads. The contrast of colors, flavors and textures is inspired. Tom Douglas is chef and owner of 4 Seattle eateries and this salad has been on his menu.

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Ingredients

Nutrition

Directions

  1. Curried Cashews: Preheat oven to 400°; toast cashews on baking sheet for 8-10 minutes or until golden; combine remaining ingredients; add hot cashews, toss until coated; set aside to cool.
  2. Honey-Sesame Vinaigrette: Combine all ingredients and whisk until emulsified.
  3. Salad: Cut bacon into 1/2" pieces and cook until crisp.
  4. Put greens, onions and sliced pears in a bowl and toss with enough vinaigrette to coat everything well.
  5. Place salad on six plates; sprinkle each with bacon and curried cashews; garnish with cluster of grapes placed at the side of each plate.