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

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This recipe for Spinach, Pear, and Frisee Salad with Smoked Bacon and Curried Cashews, by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marissa Vellinga
Added: Wednesday, February 16, 2011

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
cup vegetable or peanut oil
For the salad
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
cup cashews
1 tablespoon unsalted butter, melted
1 teaspoon chopped fresh rosemary
1 teaspoon curry powder
1 teaspoon dark brown sugar
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!

 

 

 

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