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Pear and Spinach Salad: A Fresh Favorite from a Master Chef

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Ingredients

Adjust Servings:
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

Nutritional information

672.5
Calories
434 g
Calories From Fat
48.3 g
Total Fat
11.3 g
Saturated Fat
30.8 mg
Cholesterol
758.1 mg
Sodium
56 g
Carbs
9.3 g
Dietary Fiber
35.2 g
Sugars
12.2 g
Protein
467 g
Serving Size

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Pear and Spinach Salad: A Fresh Favorite from a Master Chef

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    Cuisine:

    Wonderful salad! I think the seasoned nuts make it outstanding, although used pecans. I'm sure it's wonderful as is, but for my own reference, I made these substitutions: apples, not pears. Regular yellow mustard, no rosemary on the nuts, no frisee.

    • 55 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Spinach Pear Salad from Restaurateur, Tom Douglas, 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., Wonderful salad! I think the seasoned nuts make it outstanding, although used pecans. I’m sure it’s wonderful as is, but for my own reference, I made these substitutions: apples, not pears. Regular yellow mustard, no rosemary on the nuts, no frisee., I only put 3 TEAspoons of mustard in the dressing and it was enough. Instead of the spinach use kale finely chopped and couscous. Delicious.


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    Steps

    1
    Done

    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
    Done

    Honey-Sesame Vinaigrette: Combine All Ingredients and Whisk Until Emulsified.

    3
    Done

    Salad: Cut Bacon Into 1/2" Pieces and Cook Until Crisp.

    4
    Done

    Put Greens, Onions and Sliced Pears in a Bowl and Toss With Enough Vinaigrette to Coat Everything Well.

    5
    Done

    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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    Benjamin Kim

    Sushi savant skilled in the art of crafting delicate and flavorful sushi rolls.

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