✺ How To SPINACH PEAR SALAD FROM RESTAURATEUR, TOM DOUGLAS

Try easy SPINACH PEAR SALAD FROM RESTAURATEUR, TOM DOUGLAS Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

INGREDIENTS

CURRIED CASHEWS 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 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 freshly ground pepper 1?2 cup vegetable oil or 1/2 cup peanut oil SALAD 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

DIRECTIONS

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.

by: sugarpea