- Dressing:
- 1/2 cup vegetable oil
- 3 tablespoons red wine vinegar
- 3 tablespoons Dijon mustard
- 3 tablespoons sesame seeds
- 2 tablespoons honey
- 1 teaspoon chopped garlic
- Salad:
- 1/2 pound bacon
- 12 cups spinach leaves
- 6 cups coarsely chopped frisee (French curly endive)
- 3 small pears, thinly sliced
- 2/3 red onion, thinly sliced
- 6 grapes, halved (optional)
- Cashews:
- 3/4 cup raw cashews
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 1 teaspoon curry powder
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- Whisk vegetable oil, red wine vinegar, Dijon mustard, sesame seeds, honey, and garlic together in a bowl to make dressing.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into smaller pieces.
- Layer bacon crumbles, spinach leaves, frisee, pears, red onion, and grapes on individual serving plates.
- Preheat oven to 400 degrees F (200 degrees C). Spread cashews on a baking sheet.
- Melt butter in a saucepan over low heat. Stir in brown sugar, curry powder, rosemary, salt, and cayenne pepper until smooth.
- Toast cashews in the preheated oven until lightly browned, 8 to 10 minutes. Add to the saucepan with the butter mixture; stir until coated. Let cool, about 10 minutes.
- Sprinkle cashews over salad plates. Drizzle dressing on top.