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Ingredients

Serves 6

• FOR THE HONEY SESAME VINAIGRETTE
• 3 tablespoons white wine vinegar
• 3 tablespoons Dijon mustard
• 2 tablespoons honey
• 3 tablespoons sesame seeds, toasted
• 1 teaspoon minced garlic
• Coarse salt and freshly ground pepper
• 1/2 cup vegetable oil or peanut oil
• FOR THE CURRIED CASHEWS
• 3/4 cup cashews (about 3 ounces)
• 1 tablespoon unsalted butter, melted
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon curry powder
• 1 teaspoon dark brown sugar
• 1/2 teaspoon coarse salt
• 1/2 teaspoon cayenne
• FOR THE SALAD
• 1/2 pound smokey slab bacon, sliced (about twelve 1/4-inch-thick slices)
• 12 cups loosely packed spinach leaves, washed well, dried, stems trimmed, and torn into pieces if leaves are large
• 6 cups loosely packed frisee, stems trimmed, washed, dried, and torn into bite-size pieces
• 2/3 cup thinly sliced red onions
• 3 small pears, halved, cored, and thinly sliced
• 6 small bunches grapes

Description

This Recipe For Spinach Pear Salad Comes From 'Seattle Kitchen' By Tom Douglas.

Martha Stewart