This unusual recipe combines fruit, nuts, and an herby, spicy dressing. This would be fantastic alongside a juicy steak, especially if you have used a flank steak marinade and you want a tasty side dish, which will stand up to, the strong flavor of the meat.
- 1 teaspoon curry powder
- 1 tablespoon melted butter
- 3/4 cup cashew halves
- 1 tablespoon brown sugar
- 1 teaspoon chopped fresh rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 4 slices bacon
- 3 tablespoons Dijon mustard
- 1/2 cup olive oil
- 3 tablespoons white wine vinegar
- 2 tablespoons honey
- 10 oz mixed greens
- 1/2 cup halved seedless red grapes
- 1/2 thinly sliced pear
Toast the nuts for five minutes in a dry skillet over a moderately high heat. Transfer them to a bowl. Cook the bacon strips for about seven minutes in the skillet or until they are crisp, then let them cool and chop them.
Stir the rosemary, curry powder, butter, salt, brown sugar, cashews, and cayenne pepper together. Stir the mustard, honey, and white wine vinegar together, then whisk in the olive oil. Add salt and black pepper to taste.
Toss the greens, grapes, pear and bacon in a salad bowl with the curry powder mixture, then sprinkle the nuts on top and drizzle the honey mustard dressing over the leaves. Serve immediately.
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