Spinach, Apple & Frisée Salad with Bacon & Curried Cashews
Source: Chef Keith Hammerich, City College, San Francisco
6 tablespoons white wine or champagne vinegar
6 tablespoons Dijon mustard
4 tablespoons honey
4 tablespoons sesame seeds, toasted
1 tablespoon minced garlic
¾ cup vegetable, peanut, or mildly flavored olive oil
2 tablespoons toasted sesame oil
4 ounces cashews, preferably whole and raw
2 tablespoons unsalted butter, melted
1 tablespoon chopped fresh rosemary
2 teaspoons brown sugar
Curry powder, to taste
Salt and black pepper, to taste
4 ounces spinach
4 ounces frisée (curly endive) or Belgian endive
½ red onion, thinly sliced
2 apples or pears, sliced thinly (peeled or unpeeled)
1 cup seedless grapes, halved
8 ounces bacon, cut in ½-inch squares, cooked crisp and drained
For the honey-sesame dressing
- Combine all the ingredients in a bowl or container.
- Whisk vigorously or use a small immersion blender to emulsify. Set aside.
For the cashews
- Toast the cashews in a preheated 375 degree oven until lightly browned and fragrant, 8 to 12 minutes.
- Place the melted butter, rosemary, curry powder, brown sugar in a medium bowl.
- When the cashews come out of the oven, transfer them to the bowl with the melted butter mixture and toss until evenly coated. Season with salt and pepper.
For the salad and to serve
- In a large bowl, combine the spinach, frisée or endive, red onion, sliced apples or pears, and grapes.
- Stir dressing to recombine and drizzle over salad; gently toss to coat greens and fruit evenly. Plate the salad and sprinkle with the cashews and bacon.