Curried Cashew, Pear, and Grape Salad Recipe

In a large dry skillet over medium-high heat toast cashews until golden brown about 5 minutes. Remove cashews to a dish to cool slightly.

Return skillet to medium-high heat cook bacon strips until crisp on both sides about 7 minutes. Remove bacon with a slotted spoon and soak up grease with a paper towel. Coarsely chop bacon and set aside.

In a medium bowl stir together butter rosemary curry powder brown sugar salt cayenne pepper and toasted cashews. Set aside.

In a small bowl stir together white wine vinegar mustard and honey. Slowly whisk in olive oil and sprinkle with salt and pepper to taste.

In a large salad bowl toss dressing with greens pear slices grapes and bacon and sprinkle with nut mixture.