Curried Cashew, Pear, and Grape Salad

We call this cashew and pear dish "The Good Salad." Whenever I make this salad for guests, I'm always asked for the recipe. My family also always requests this.

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
• Dressing
• 3 tablespoons white wine vinegar
• 3 tablespoons Dijon mustard
• 2 tablespoons honey
• ½ cup olive oil
• salt and black pepper to taste
• Salad
• 1 (10 ounce) package mixed salad greens
• ½ medium Bosc pear, thinly sliced
• ½ cup halved seedless red grapes

Directions :

1. 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.
2. 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.
3. In a medium bowl, stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted cashews. Set aside.
4. 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.
5. In a large salad bowl, toss dressing with greens, pear slices, grapes, and bacon, and sprinkle with nut mixture.