Ingredients :

• ¾ cup cashew nut halves
• 1 tablespoon brown sugar
• 4 slices beef bacon, coarsely chopped
• ½ teaspoon salt
• 1 tablespoon melted butter
• ½ tsp cayenne pepper/chili pepper
• 1½ teaspoon Madras curry powder

Honey Mustard Dressings :

• 3 tablespoon white wine vinegar
• ½ cup olive oil
• 3 tablespoon Dijon mustard
• Salt and pepper to taste
• 2 tablespoon honey

Salad :

• 250gr mixed green salad
• 1pc medium Forelle pear, thinly slice
• ½ cup halved crimson seedless grapes

Directions :

1. Baked and toast cashew in the pre heat oven 175º C until golden brown, about 5-7 minute. Remove cashews to a dish to cool slightly.
2. Heat pan to medium – high heat, cook bacon strips until crisps 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 , curry powder, brown sugar, salt, cayenne pepper , and toasted cashews. Set aside.
4. In a small bowl, whisk 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 green salad, pear slices, grapes, bacon and sprinkle with the nut mixture.