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Nutrition Facts
Serving Size 1 (712g) Recipe makes 6 servings The following items or measurements are not included below: 3 tablespoons white wine vinegar
Calories 842
Calories from Fat 437		(51%)
Amount Per Serving		%DV
	Total Fat 48.6g	74%
	Saturated Fat 11.4g	57%
	Monounsaturated Fat 18.9g
	Polyunsaturated Fat 14.7g
	Trans Fat 0.1g
Cholesterol 30mg		10%
Sodium 762mg		31%
Potassium 1574mg		44%
Total Carbohydrate 100.7g		33%
	Dietary Fiber 11.4g	45%
	Sugars 73.5g
Protein 13.9g		27%
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By: canarygirl

Spinach Pear Salad from Restaurateur, Tom Douglas

Recipe #72490 | 35 min | 25 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: sugarpea
Oct 3, 2003

This salad is perfect. AND the curried cashews make outstanding appetizers, garnishes, snacks or gifts; the honey-sesame dressing can be used on any number of salads. The contrast of colors, flavors and textures is inspired. Tom Douglas is chef and owner of 4 Seattle eateries and this salad has been on his menu.

SERVES 6 (change servings and units)

Ingredients

Curried Cashews

3/4 cup cashews (about 3 ounces)
1 tablespoon unsalted butter, melted
1 teaspoon chopped fresh rosemary or crushed dried rosemary
1 teaspoon curry powder
1 teaspoon dark brown sugar
1/2 teaspoon coarse salt
1/2 teaspoon cayenne pepper

Honey-Sesame Vinaigrette

3 tablespoons white wine vinegar
3 tablespoons Dijon mustard
2 tablespoons honey
3 tablespoons sesame seeds, toasted
1 teaspoon minced garlic
coarse salt
freshly ground pepper
1/2 cup vegetable oil or peanut oil

Salad

1/2 lb smoky thick slab bacon (about twelve 1/4" thick slices)
12 cups loosely packed spinach leaves, no stems,torn to bite-size
6 cups loosely packed frisee, torn to bite-size
2/3 cup red onion, thinly sliced
3 small pears, halved,cored,thinly sliced
6 bunches grapes, small for garnish

Directions

1
Curried Cashews: Preheat oven to 400°; toast cashews on baking sheet for 8-10 minutes or until golden; combine remaining ingredients; add hot cashews, toss until coated; set aside to cool.
2
Honey-Sesame Vinaigrette: Combine all ingredients and whisk until emulsified.
3
Salad: Cut bacon into 1/2" pieces and cook until crisp.
4
Put greens, onions and sliced pears in a bowl and toss with enough vinaigrette to coat everything well.
5
Place salad on six plates; sprinkle each with bacon and curried cashews; garnish with cluster of grapes placed at the side of each plate.

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Featured Reviews for This Recipe

From: marci h

On Jun 20, 2009

An amazing salad! I've already made it 4 times in short period of time. Our family loves it. The combination of flavors is wonderful. The dressing would work well with other salads too. Only change I made was to use British "rashers" in place of thick bacon. This truly is, one of if not, the best salad I've ever eaten.

0 people found this review helpful

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From: Khadija

On Jun 15, 2009

Wow!! My family raved over this great salad!! I had to substitute a few ingredients due to the lack of availability. I used cider vinegar instead of white wine and regular mustard instead of dijon, and increased the amount of honey. It was a great salad and everyone loved it! Thanks for the recipe! It will be made often!!!

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From: Geema

On Oct 12, 2003

I don't have enough superlatives in my vocabulary to properly describe the deliciousness of this salad. While the individual components are wonderful by themselves, when combined on one plate and eaten together, they rise to a rating far beyond 5 measly stars. My DH and I were humming with pleasure while eating this salad, and he begged me to make it again tomorrow since I had some dressing leftover. I begrudgingly agreed (lol). I confess to omitting the bacon and can only imagine that I am missing out on yet another layer of tantalizing tastes. Confession #2 is that two of us ate the whole serving of curried cashews on our salad! I'll definitely be make a bigger batch tomorrow so we can have a few left to munch on later. Sugarpea, you were right...this is the BEST!

3 people found this review helpful

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From: DDW

On Oct 28, 2003

WOW!! When I saw Geema's review of this salad I HAD to try it and we were not dissappointed. WE LOVED IT!!! I did use bacon and I think it's a must for an added dimension. I couldn't come up with slab bacon so I bought the thickest cut I could find. We're thinkin' this salad is getting served the next time we host our gourmet dinner club. Thanks so much for sharing.

2 people found this review helpful

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