SERVES 6 PEOPLE.

• 3/4 cup cashew halves
• 4 slices soy bacon (or real, if you want), coarsely chopped
• 1 tablespoon melted butter
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon curry powder
• 1 tablespoon brown sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cayenne pepper

Dressing

• 2 tablespoons white wine vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 3/4 cup olive oil
• salt and black pepper to taste

Salad

• 1 (10 ounce) package mixed salad greens
• 1/2 medium Bosc pear, thinly sliced
• 1/2 cup halved seedless red grapes

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 white wine vinegar, 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.

This recipe is based almost exactly on a recipe found on allrecipes.com. The dressing is just a little less punch-you-in-the-face-strong, and I use soy bacon. Yay!