Spinach, Pear, and Frisee Salad with Smoked Bacon and Curried Cashews Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: For the Honey Sesame Vinaigrette
3 tablespoons white wine vinegar
3 tablespoons Dijon mustard
2 tablespoons honey
3 tablespoons sesame seeds, toasted
1 teaspoon minced garlic
kosher salt and freshly ground black pepper
½ cup vegetable or peanut oil
For the salad
½ pound smoked bacon, sliced
12 cups loosely packed spinach leaves, washed well, dried, stems trimmed, and torn into pieces
6 cups loosely packed frisee, stems trimmed, washed, dried, and torn into bite sized pieces
⅔ cup thinly sliced red onions
3 small pears, halved, cored, and thinly sliced
6 small bunches grapes
Curried Cashews
¾ cup cashews
1 tablespoon unsalted butter, melted
1 teaspoon chopped fresh rosemary
1 teaspoon curry powder
1 teaspoon dark brown sugar
½ teaspoon kosher salt
⅛ teaspoon cayenne pepper
|
|
Directions: |
Directions: *
To make the vinaigrette, whisk together the vinegar, mustard, honey, sesame seeds, garlic, and salt and pepper together to taste in a bowl. Gradually whisk in the oil. Set aside.
To make the curried cashews, preheat the oven to 400 degrees. 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 well coated with the spices and butter.
Put the bacon on a baking sheet, place it in the oven, and cook until crisp, 8 to 10 minutes. Remove and slice into one inch pieces. Keep bacon warm.
In a large bowl, combine the spinach, frisee, red onions, and sliced pars. Toss with enough vinaigrette to coat everything well. |
|
Personal
Notes: |
Personal
Notes: This is the best salad I have ever eaten. It is a popular menu item at Etta's Restaurant in Seattle. Its so worth making! And if you do it, make extra cashews to snack on for later!
|
|
This recipe for Spinach, Pear, and Frisee Salad with Smoked Bacon and Curried Cashews is from