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Curried Cashew, Pear, and Grape Salad

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Curried Cashew, Pear, and Grape Salad

Directions

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Ingredients :

  • 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 olive oil
  • salt and black pepper to taste
  • 1 (10 ounce) package mixed salad greens
  • ½ medium Bosc pear
  • thinly sliced
  • ½ cup halved seedless red grapes
  • Methods :

  • In a large, dry skillet over medium-high heat, toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly.
  • Return skillet to medium-high heat, cook bacon strips until crisp on both sides, about 7 minutes. Remove bacon with a slotted spoon, and soak up grease with a paper towel. Coarsely chop bacon, and set aside.
  • In a medium bowl, stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted cashews. Set aside.
  • 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.
  • In a large salad bowl, toss dressing with greens, pear slices, grapes, and bacon, and sprinkle with nut mixture.
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