Spinach Pear Salad From Restaurateur, Tom Douglas

• 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

1. Curried Cashews: Preheat oven to 400u0b0; 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.
2. Honey-Sesame Vinaigrette: Combine all ingredients and whisk until emulsified.
3. Salad: Cut bacon into 1/2" pieces and cook until crisp.
4. Put greens, onions and sliced pears in a bowl and toss with enough vinaigrette to coat everything well.
5. Place salad on six plates; sprinkle each with bacon and curried cashews; garnish with cluster of grapes placed at the side of each plate.

cashews, cashews, unsalted butter, rosemary, curry powder, brown sugar, coarse salt, cayenne pepper, honeysesame vinaigrette, white wine vinegar, mustard, honey, sesame seeds, garlic, salt, freshly ground pepper, vegetable oil, salad, bacon, spinach, red onion, bunches grapes

Taken from www.food.com/recipe/spinach-pear-salad-from-restaurateur-tom-douglas-72490 (may not work)