Curried Cashew, Pear, and Grape Salad

What you'll need

  • 3/4 cup cashew halves
  • 4 slices bacon, chopped
  • 1 tablespoon butter, melted
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon curry powder
  • 1 tablespoon brown sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cayenne pepper
  • 3 tablespoons white wine vinegar
  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1/2 cup olive oil
  • 10 ounces mixed greens of choice
  • 1/2 medium Bosc or Asian pear
  • 1/2 cup seedless red grapes, halved

A salad for which many have asked for the recipe

Serves: 6

Cooking time: 30 minutes

  1. In a large, dry skillet over medium-high heat, toast cashews until golden brown, about 5 minutes. Transfer to a dish to cool slightly.
  2. Return skillet to medium-high heat and cook bacon until crisp, about 7 minutes. Drain bacon on paper towels.
  3. In a medium bowl, stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper and toasted cashews. Set aside.
  4. In a small bowl, stir together white wine vinegar, mustard and honey. Slowly whisk in olive oil, and sprinkle wiht salt and pepper to taste.
  5. When ready to assemble, toss greens, pear slices and grapes with dressing, then sprinkle the nuts and bacon.

Submitted by: Liz

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