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.
Most Helpful

5 5

Loved it! My husband doesn't usually like Spinach salad, but he had two servings of this one. I actually omitted the bacon and added a few cubes of cambozola cheese. It was a nice addition with the pear. The dressing is to die for and I will be using it for other salads more often!

5 5

WOW!! When I saw Geema's review of this salad I HAD to try it and we were not dissappointed. WE LOVED IT!!! I did use bacon and I think it's a must for an added dimension. I couldn't come up with slab bacon so I bought the thickest cut I could find. We're thinkin' this salad is getting served the next time we host our gourmet dinner club. Thanks so much for sharing.

5 5

Wonderful salad! I think the seasoned nuts make it outstanding, although I used pecans. I'm sure it's wonderful as is, but for my own reference, I made these substitutions: apples, not pears. Regular yellow mustard, no rosemary on the nuts, no frisee.