Spinach and Pear Salad with Curried Cashews and Honey-Sesame Vinaigrette - alive magazine

Ingredients

• 3/4 cup (175 mL) cashews
• 1 Tbsp (15 mL) extra virgin olive oil
• 1 tsp (5 mL) fresh rosemary, finely chopped
• 1 tsp (5 mL) curry powder
• 1 tsp (5 mL) dark brown sugar
• 1/2 tsp (2.5 mL) sea salt
• 1/2 tsp (2.5 mL) cayenne pepper
• 3 Tbsp (45 mL) white wine vinegar
• 3 Tbsp (45 mL) Dijon mustard
• 2 Tbsp (30 mL) honey
• 1 tsp (5 mL) minced fresh garlic
• 3 Tbsp (45 mL) sesame seeds, toasted
• 1/2 cup (125 mL) cold-pressed organic grape-seed oil
• Sea salt, to taste
• Fresh ground black pepper to taste
• 12 cups (3 L) baby spinach, washed and loosely packed
• 6 cups (1.5 L) frisée (curly endive), washed and loosely packed
• 1/2 cup (125 mL) peeled and thinly sliced red onion
• 3 small ripe pears, thinly sliced
• 2 cups (500 mL) red grapes