Curried Cashew, Grape, and Pear Salad

Curried Cashew, Grape, and Pear Salad



Ingredients:

cashew halves - 3/4 cup
nitrate-free bacon - 4 slices
pastured butter - 1 Tbsp, melted
fresh rosemary - 1 tsp, chopped
curry powder - 1 tsp
coconut sugar - 1 Tbsp
sea salt - 1/2 tsp
ground cayenne pepper - 1/2 tsp


Dressing

white wine vinegar - 3 Tbsp
Dijon mustard - 3 Tbsp
raw honey - 2 Tbsp
extra virgin olive oil - 1/2 cup
sea salt - to taste
freshly ground black pepper - to taste


Salad

mixed salad greens - 1 10-ounce package or enough to fill a large bowl
Bosc pears - 1, cored and cubed
seedless red grapes - 1 cup, halved


Preparation:

-Toast cashews in a large, dry skillet over medium-high heat for about 5 minutes or until nicely toasted. Transfer to a dish to cool.
-Cook bacon in the same pan until crispy. Remove from pan and set on paper towels to drain. Once cooled, chop into small pieces.
-Remove grease from pan with a paper towel.
-Combine butter, rosemary, curry powder, coconut sugar, salt, cayenne, and toasted cashews in a medium bowl. Set aside.
-In a small bowl, combine vinegar, mustard, and honey. Slowly add olive oil, whisking constantly to combine. Season with salt and pepper.
-To serve, combine salad ingredients in a large bowl. Drizzle with dressing and toss to combine. Sprinkle with curried cashews. Divide among salad bowls or serve family style.