Ingredients
-
-
3/4
-
1
-
1
-
1
-
1
-
1/2
-
1/2
-
-
3
-
-
-
-
-
Directions
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. |
