-
1
To make the vinaigrette, whisk together the vinegar, mustard, honey, sesame seeds, garlic, and salt and pepper, to taste, in a bowl.
-
2
Gradually whisk in the oil.
-
3
Set aside.
-
4
To make the curried cashews, preheat the oven to 400 degrees F.
-
5
On a baking sheet, toast the cashews until golden, 8 to 10 minutes.
-
6
Meanwhile, combine the melted butter, rosemary, curry powder, brown sugar, salt, and cayenne in a bowl.
-
7
Add the toasted cashews while they are still hot and toss with a rubber spatula so they are thoroughly coated with the spices and butter.
-
8
Leave the oven on to cook the bacon.
-
9
Put the bacon on a baking sheet, place it in the oven, and cook until crisp, 8 to 10 minutes.
-
10
Remove the bacon from the pan and cut the slices into 1-inch pieces.
-
11
Keep the bacon warm.
-
12
In a large bowl, combine the spinach, frisee, red onions, and sliced pears.
-
13
Toss with enough vinaigrette to coat everything well.
-
14
Divide the salad among 6 plates.
-
15
Garnish each salad with pieces of warm bacon and spiced cashews.
-
16
Set a grape cluster on the side of each salad.
-
17
The bacon can be cooked ahead, stored in the refrigerator, and reheated.
-
18
The cashews can be cooked early in the day and stored at room temperature.
-
19
The vinaigrette can be stored refrigerated, tightly covered, for several days.
