Spinach, Pear, and Frisee Salad with Smoked Bacon and Curried Cashews

Here it is, sisters.  The incredible salad from one of our recent Linger Longers.  Thank you, Cathy Owens, for sharing the recipe!

Spinach, Pear, and Frisee Salad with Smoked Bacon and Curried Cashews

FOR THE HONEY SESAME VINAIGRETTE

3 T. white wine vinegar

3 T. Dijon mustard

2 T. honey

3 T. sesame seeds, toasted

1 t. minced garlic

Kosher salt and freshly ground black pepper

½ cup vegetable or peanut oil

FOR THE CURRIED CASHEWS

¾ cup cashews (about 3 ounces)

1 T. unsalted butter, melted

1 t. chopped fresh rosemary

1 t. curry powder

1 t. dark brown sugar

½ t. kosher salt

1/8 t. cayenne, or more to taste

FOR THE SALAD

½ pound bacon, sliced (about twelve ¼-inch-thick slices)

12 cups loosely packed spinach leaves, washed well, dried, stems trimmed, and torn into pieces if leaves are large

6 cups loosely packed frisee, stems trimmed, washed, dried, and torn into bite-size pieces

2/3 cup thinly sliced red onion

3 small pears, halved, cored, and thinly sliced

6 small bunches grapes

1. To make the vinaigrette, whisk together the vinegar, mustard, honey, sesame seeds, garlic, and salt and pepper to taste in a bowl.  Gradually whisk in the oil.  Set aside.
2. To make the curried cashews, preheat the oven to 400 F. On a baking sheet, toast the cashews until golden, 8 to 10 minutes.  Meanwhile, combine the melted butter, rosemary, curry powder, brown sugar, salt and cayenne in a bowl.  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.  Leave the oven on to cook the bacon.
3. Put the bacon on a baking sheet, place it in the oven, and cook until crisp, 8 to 10 minutes.  Remove the bacon from the pan and cut the slices into 1-inch pieces.  Keep the bacon warm.
4. In a large bowl, combine the spinach, frisee, red onions, and sliced pears.  Toss with enough vinaigrette to coat everything well.

ON THE PLATE

Divide the salad among 6 plates.  Garnish each salad with pieces of warm bacon and spiced cashews.  Set a grape cluster on the side of each salad.

A STEP AHEAD

The bacon can be cooked ahead, stored in the refrigerator, and reheated.  The cashews can be cooked early in the day and stored at room temperature.  The vinaigrette can be stored refrigerated, tightly covered, for several days.