Spinach and Pear Salad with curried cashews

Rob was gone most of the week, Thursday I had book club and last night I tossed 2 steaks on the grill with some sliced potatoes and onions.  A small chopped tomato salad and that was it!  

Tonight we are going to Soup Night and I'm bringing a salad.  Got the recipe years ago from Diane Spradlin, the greatest salad maker EVER!!!!  

Spinach & Pear Salad with Curried Cashews

Honey Sesame Vinaigrette:

4 tablespoons white wine vinegar

3 Tablespoons Dijon mustard

2 tablespoons honey

3 tablespoons sesame seeds, toasted

1 teaspoon minced garlic

Kosher salt and freshly ground black pepper

1/2 cup vegetable oil

Whisk together all ingredients.  I put all ingredients in a jar and shake.

Curried Cashews:

1 cup cashews

1 tablespoon unsalted butter, melted

1 teaspoon chopped fresh rosemary, I used dried

1 teaspoon curry powder

1 teaspoon brown sugar

1/2 teaspoon kosher salt

1/8 teaspoon cayenne or more to taste

Preheat oven to 400 degrees. On baking sheet, toast the cashews until golden, 8-10 minutes. Meanwhile, combine the other ingredients and add the toasted cashews and toss until thoroughly coated.

Salad:

1 lb. bacon cut in to little pieces and fried

3 pkgs small spinach leaves, washed well, and dried

3 small pears, halved, cored, and sliced (I used canned, couldn’t find ripe ones)

one bunch grapes sliced in half

Toss altogether and I added blue cheese on the side.  

Also, the cashews were on the side

Bon Appetite!