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Spinach Pear Salad from Restaurateur, Tom Douglas

34 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
12 teaspoon coarse salt
12 teaspoon cayenne pepper
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
12 cup vegetable oil or 12 cup peanut oil
12 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
23 cup red onion, thinly sliced
3 small pears, halved,cored,thinly sliced
6 bunches grapes, small for garnish


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.

Source: www.food.com