¾ cup cashew halves
4 slices bacon coarsely chopped
1 tablespoon melted butter
1 teaspoon chopped fresh rosemary
1 teaspoon curry powder
1 tablespoon brown sugar
½ teaspoon kosher salt
½ teaspoon cayenne pepper
3 tablespoons white wine vinegar
3 tablespoons Dijon mustard
2 tablespoons honey
½ cup salad/olive oil
Salt & pepper to taste
1, 10 oz package mixed salad greens
½ medium Bosc pear, thinly sliced
½ cup halved seedless red grapes (I sometimes use the tiny red Chilean grapes whole)
1 – In a large dry skillet over medium heat, toast cashews until golden brown (about 5 minutes). Remove cashews to a dish and cool slightly
2 – Return skillet to medium high heat, cook bacon strips until crisp on both sides, (about 7 minutes) Remove bacon with slotted spoon, & soak up grease with a paper towel. Coarsely chop bacon and set aside.
3 – In a medium bowl stir together rosemary, butter, 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 with salt and pepper to taste.
5 – In a large salad bowl toss dressing with greens, pear slices, grapes and bacon. Sprinkle with nut mixture.
I do as much of this ahead of time as I can and then mix at the last minute. I also usually double it if more than 2-3 people.