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Spinach Pear Salad from Restaurateur, Tom Douglas
Prep Time: 25 min
Cook Time: 35 min
Servings: SERVES 6
Ingredients
2 tablespoons Sue Bee Honey
3/4 cup cashews
coarse salt coarse salt
freshly ground pepper
1/2 cup vegetable oil
1/2 lb smoky thick slab bacon
12 cups loosely packed spinach leaves
6 cups loosely packed frisee
2/3 cup red onion
3 small pears
1 teaspoon minced garlic
3 tablespoons sesame seeds
1 tablespoon unsalted butter
1 teaspoon chopped fresh rosemary
1 teaspoon curry powder
1 teaspoon dark brown sugar
1/2 teaspoon coarse salt
1/2 teaspoon cayenne pepper
3 tablespoons white wine vinegar
3 tablespoons Dijon mustard
6 bunches grapes
Directions
- 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.
- Honey-Sesame Vinaigrette: Combine all ingredients and whisk until emulsified.
- Salad: Cut bacon into 1/2" pieces and cook until crisp.
- Put greens, onions and sliced pears in a bowl and toss with enough vinaigrette to coat everything well.
- 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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