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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

Nutrition Info

371.5 calories carbohydrate: 21.4 g cholesterol: 11.7 mg fat: 30.7 g fiber: 2.3 g protein: 5.9 g saturatedFat: 6.2 g servingSize: - sodium: 623.9 mg sugar: 12.7 g transFat: : - unsaturatedFat: : -

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.

6 servings

Whenever I make this salad for guests, I'm always asked for the recipe and my family always requests this. We call it 'The Good Salad.