Curried Cashew, Pear, And Grape Salad
Serves: 4
Kirstin Bosco
1 January 1970
Based on User reviews:
44
Spice
55
Sweetness
39
Sourness
44
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3 cup
Cashew Halves1 tbsp
Butter (melted)1 tsp
Rosemary (chopped fresh)1 tsp
Curry Powder1 tbsp
Brown Sugar1 tsp
Kosher Salt1 tsp
Cayenne Pepper3 tbsps
White Wine Vinegar3 tbsps
Dijon Mustard2 tbsps
Honey1 cup
Olive Oil1
Salt1 medium
Pear (bosc, thinly sliced)Directions:
1
In a large, dry skillet over medium-high heat, toast cashews until golden brown, about 5 minutes
2
Remove cashews to a dish to cool slightly
3
Return skillet to medium-high heat, cook bacon strips until crisp on both sides, about 7 minutes
4
Remove bacon with a slotted spoon, and soak up grease with a paper towel
5
Coarsely chop bacon, and set aside
6
In a medium bowl, stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted cashews
7
Set aside
8
In a small bowl, stir together white wine vinegar, mustard, and honey
9
Slowly whisk in olive oil, and sprinkle with salt and pepper to taste
10
In a large salad bowl, toss dressing with greens, pear slices, grapes, and bacon, and sprinkle with nut mixture