4 slices bacon, coarsely chopped
1 tablespoon melted butter
1 teaspoon chopped fresh rosemary
1 teaspoon curry powder
1 tablespoon brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon cayenne pepper
Dressing:
3 tablespoons white wine vinegar
3 tablespoons Dijon mustard
2 tablespoons honey
1/2 cup olive oil
salt and black pepper to taste
Salad:
1 (10 ounce) package mixed salad greens
1/2 medium Bosc pear, thinly sliced
1/2 cup halved seedless red grapes
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.