Spinach Pear Salad From Restaurateur, Tom Douglas - cooking recipe

Ingredients

Curried Cashews
3/4 cup cashews (about 3 ounces)
1 tablespoon unsalted butter, melted
1 teaspoon chopped fresh rosemary or 1 teaspoon crushed dried rosemary
1 teaspoon curry powder
1 teaspoon dark brown sugar
1/2 teaspoon coarse salt
1/2 teaspoon cayenne pepper
Honey-Sesame Vinaigrette
3 tablespoons white wine vinegar
3 tablespoons Dijon mustard
2 tablespoons honey
3 tablespoons sesame seeds, toasted
1 teaspoon minced garlic
coarse salt
freshly ground pepper
1/2 cup vegetable oil or 1/2 cup peanut oil
Salad
1/2 lb smoky thick slab bacon (about twelve 1/4\" thick slices)
12 cups loosely packed spinach leaves, no stems,torn to bite-size
6 cups loosely packed frisee, torn to bite-size
2/3 cup red onion, thinly sliced
3 small pears, halved,cored,thinly sliced
6 bunches grapes, small for garnish

Preparation

Curried Cashews: Preheat oven to 400\u00b0; toast cashews on baking sheet for 8-10 minutes or until golden; combine remaining ingredients; add hot cashews, toss until coated; set aside to cool.
Honey-Sesame Vinaigrette: Combine all ingredients and whisk until emulsified.
Salad: Cut bacon into 1/2\" pieces and cook until crisp.
Put greens, onions and sliced pears in a bowl and toss with enough vinaigrette to coat everything well.
Place salad on six plates; sprinkle each with bacon and curried cashews; garnish with cluster of grapes placed at the side of each plate.