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Restaurateur’s Signature Spinach and Pear Salad Recipe

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Ingredients

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	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

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

467g

Serving Size

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Restaurateur’s Signature Spinach and Pear Salad Recipe

Name: Restaurateur’s Signature Spinach and Pear Salad Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Cuisine: American
Ingredients: : 3/4; : 1; : 1; : 1; : 1; : 1/2; : 1/2; : 3; : 3; : 2; : 3; : 1

Features:

Cuisine:

American

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

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.