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Indian Style Salad

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Ingredients
  

  • ¾ cup cashew halves
  • 4 slices bacon coarsely chopped
  • 1 tablespoon melted butter
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon curry powder
  • 1 tablespoon brown sugar
  • ½ teaspoon kosher salt
  • ½ teaspoon cayenne pepper
  • 3 tablespoons Olive Oil Marketplace Mediterranean Balsamic purchase here
  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey
  • ½ cup Olive Oil Marketplace Blood Orange EVOO purchase here
  • 1 pinch salt and black pepper to taste
  • 1 10 ounce package mixed salad greens
  • ½ medium pear thinly sliced
  • ½ cup halved seedless red grapes

Instructions
 

  • 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 balsamic, 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.

Notes

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