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Spinach Pear Salad from Restaurateur, Tom Douglas

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“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.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. 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. Honey-Sesame Vinaigrette: Combine all ingredients and whisk until emulsified.
  3. Salad: Cut bacon into 1/2" pieces and cook until crisp.
  4. Put greens, onions and sliced pears in a bowl and toss with enough vinaigrette to coat everything well.
  5. 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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