Make the vinaigrette.
Make the curried cashews- preheat the oven to 400. On a
baking sheet lined with parchment toast the cashews until
golden, 8 to 10 minutes. Combine the melted butter,
rosemary, curry, brown sugar, salt and cayenne in a bowl.
Add the toasted cashews while hot, and toss with a rubber
spatula so they are thoroughly coated with the spices and
butter.
Put the bacon on the baking sheet, place in the oven, and cook
until crisp, about 20 minutes. Remove the bacon from the
pan, slice into 1 inch pieces, and keep warm.
Combine spinach, frisee, red onions and sliced pears in a big
bowl.
I let everyone assemble their own salad; place greens on a
plate, add warm bacon and spiced cashews, dressing, and
grapes on the side.
Obviously this recipe is huge. Make the dressing, you will
use it quickly, the cashews keep in the fridge for another
salad, and bacon is always good, but adjust the amount of
greens accordingly. I made this for 'our group' this winter,
in this quantity, and between 8 people with a full dinner to
go with it, the salad disappeared. Was told it was the best
salad they ever had, and that's saying something with Sue in
this group.
Cashews can be made days before, also, and possibly re-
heated in a skillet very quickly and carefully, or in the oven
just to take off the chill. Or serve at room temperature,
which is what I did.
Originally Submitted
5/10/2013
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