Curried Cashew, Pear, and Grape Salad recipe

6 servings

3/4 cup cashew halves

4 slices bacon, coarsely chopped

1 tablespoon melted butter

1 teaspoon chopped fresh rosemary

1 teaspoon curry powder

1 tablespoon brown sugar

1/2 teaspoon kosher salt

1/2 teaspoon cayenne pepper

Dressing:

3 tablespoons white wine vinegar

3 tablespoons Dijon mustard

2 tablespoons honey

1/2 cup olive oil

salt and black pepper to taste

Salad:

1 (10 ounce) package mixed salad greens

1/2 medium Bosc pear, thinly sliced

1/2 cup halved seedless red grapes

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, salt, cayenne pepper, and toasted cashews.

Set aside.

In 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.