Spinach Pear Salad from Restaurateur, Tom Douglas |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This salad is perfect. AND the curried cashews make outstanding appetizers, garnishes, snacks or gifts; the honey-sesame dressing can be used on any number of salads. The contrast of colors, flavors and textures is inspired. Tom Douglas is chef and owner of 4 Seattle eateries and this salad has been on his menu. Ingredients:
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 |
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 |
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 |
Directions:
1. Curried Cashews: Preheat oven to 400°; 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.
2. Honey-Sesame Vinaigrette: Combine all ingredients and whisk until emulsified.
3. Salad: Cut bacon into 1/2 pieces and cook until crisp.
4. Put greens, onions and sliced pears in a bowl and toss with enough vinaigrette to coat everything well.
5. Place salad on six plates; sprinkle each with bacon and curried cashews; garnish with cluster of grapes placed at the side of each plate.
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