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- Preparing Time: 58 minutes
- Total Time: -
- Served Person: 6
- 1/2 cup vegetable oil
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 tablespoon butter
- 3 tablespoons red wine vinegar
- 1 teaspoon dried rosemary
- 3 tablespoons dijon mustard
- 1 teaspoon curry powder
- 2 tablespoons honey
- 1 tablespoon brown sugar
- dressing:
- salad:
- 3 tablespoons sesame seeds
- 1 teaspoon chopped garlic
- 1/2 pound bacon
- 3/4 cup raw cashews
- 12 cups spinach leaves
- 6 cups coarsely chopped frisee (french curly endive)
- 3 small pears, thinly sliced
- 2/3 red onion, thinly sliced
- 6 grapes, halved (optional)
- cashews:
- Carbohydrate 33.9
- Cholesterol 19
- Fat 35.7
- Protein 11.5
- Sodium 746
- Calories 481 calories;
Whisk vegetable oil, red wine vinegar, Dijon mustard, sesame seeds, honey, and garlic together in a bowl to make dressing. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into smaller pieces. Layer bacon crumbles, spinach leaves, frisee, pears, red onion, and grapes on individual serving plates. Preheat oven to 400 degrees F (200 degrees C). Spread cashews on a baking sheet. Melt butter in a saucepan over low heat. Stir in brown sugar, curry powder, rosemary, salt, and cayenne pepper until smooth. Toast cashews in the preheated oven until lightly browned, 8 to 10 minutes. Add to the saucepan with the butter mixture; stir until coated. Let cool, about 10 minutes. Sprinkle cashews over salad plates. Drizzle dressing on top.
