CURRIED CASHEW, PEAR, AND GRAPE SALAD

CURRIED CASHEW, PEAR, AND GRAPE SALAD image

Number Of Ingredients 16

3/4 cup cashew halves
4 slices bacon, coarsely chopped
1 tablespoon butter, melted
1 teaspoon fresh rosemary, chopped
1 teaspoon curry powder
1 tablespoon brown sugar
1/2 teaspoon cayenne pepper
3 tablespoons white wine vinegar
3 tablespoons Dijon mustard
2 tablespoons honey
1/2 cup olive oil
1/2 teaspoon kosher salt
1 recipe (to taste) salt and black pepper
1 package (10 ounce) mixed salad greens
1/2 medium Bosc pear, thinly sliced
1/2 cup seedless red grapes, halved

Steps:

In a large, dry skillet over medium-high heat, toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly.
Return skillet to medium-high heat, cook bacon strips until crisp on both sides, about 7 minutes. Remove bacon with a slotted spoon, and soak up grease with a paper towel. Coarsely chop bacon, and set aside.
In a medium bowl, stir together butter, rosemary, curry powder, brown sugar, kosher salt, cayenne pepper, and toasted cashews. Set aside.
n a small bowl, stir together white wine vinegar, mustard, and honey. Slowly whisk in olive oil, and sprinkle with salt and pepper to taste.
In a large salad bowl, toss dressing with greens, pear slices, grapes, and bacon, and sprinkle with nut mixture.