Recipe by sugarpea
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.
Top Review by lmercier5
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!
- 3⁄4 cup cashews (about 3 ounces)
- 1 tablespoon unsalted butter, melted
- 1 teaspoon chopped fresh rosemary or 1 teaspoon crushed dried rosemary
- 1 teaspoon curry powder
- 1 teaspoon dark brown sugar
- 1⁄2 teaspoon coarse salt
- 1⁄2 teaspoon cayenne pepper
- 3 tablespoons white wine vinegar
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 3 tablespoons sesame seeds, toasted
- 1 teaspoon minced garlic
- coarse salt
- freshly ground pepper
- 1⁄2 cup vegetable oil or 1⁄2 cup peanut oil
- 1⁄2 lb smoky thick slab bacon (about twelve 1/4" thick slices)
- 12 cups loosely packed spinach leaves, no stems,torn to bite-size
- 6 cups loosely packed frisee, torn to bite-size
- 2⁄3 cup red onion, thinly sliced
- 3 small pears, halved,cored,thinly sliced
- 6 bunches grapes, small for garnish
- 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.
- Honey-Sesame Vinaigrette: Combine all ingredients and whisk until emulsified.
- Salad: Cut bacon into 1/2" pieces and cook until crisp.
- Put greens, onions and sliced pears in a bowl and toss with enough vinaigrette to coat everything well.
- Place salad on six plates; sprinkle each with bacon and curried cashews; garnish with cluster of grapes placed at the side of each plate.