Spinach, Pear, and Frisee Salad with Curried Cashews Recipe | Food Network

Ingredients

• 3 tablespoons white wine vinegar
• 3 tablespoons Dijon mustard
• 2 tablespoons honey
• 3 tablespoons sesame seeds, toasted
• 1 teaspoon minced garlic
• Kosher salt and freshly ground black pepper
• 1/2 cup vegetable or peanut oil
• 3/4 cup cashews (about 3 ounces)
• 1 tablespoon unsalted butter, melted
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon curry powder
• 1 teaspoon dark brown sugar
• 1/2 teaspoon kosher salt
• 1/8 teaspoon cayenne, or more, to taste
• 1/2 pound bacon, sliced (about twelve 1/4-inch-thick slices)
• 12 cups loosely packed spinach leaves, washed well, dried, stems trimmed and torn into pieces if leaves are large
• 6 cups loosely packed frisee, stems trimmed, washed, dried, and torn into bite-size pieces
• 2/3 cup thinly sliced red onions
• 3 small pears, halved, cored, and thinly sliced
• 6 small bunches grape