Zesty Curried Cashew, Pear, & Grape Salad

A bit of spice with juicy fruit makes for a great combination.  If you like a salad with a little zip, this is the salad for you!  

Servings: 6

Ingredients:

• ¾ cup cashew halves
• 4 slices bacon
• 1 teaspoon fresh rosemary, minced
• 2 teaspoons curry powder
• 4 tablespoons More Than Olives Pineapple White Balsamic
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 4 tablespoons More Than Olives Jalapeno Olive Oil*
• salt and black pepper to taste
• 1 (10 oz) package mixed salad greens
• ½ medium Bosc pear, thinly sliced
• ½ cup seedless red grapes, halved

Directions:

In a small frying pan, toast the cashews in a little Olive Oil until golden brown. Set aside and let them cool. 

Use the same frying pan to cook the bacon until crisp. Set on a paper towel to drain off the excess grease. Coarsely chop the bacon, and set aside. 

In a small bowl, stir together the rosemary, curry powder, salt, and toasted cashews. 

To make the dressing, get another small bowl and whisk together the More Than Olives Pineapple Balsamic, mustard, and honey. Slowly whisk in the More Than Olives Jalapeno Olive Oil, and a sprinkle of salt and pepper, to your taste. 

In a large salad bowl, add the mixed salad greens, pear slices, grapes, and bacon. Drizzle on the dressing and sprinkle with nut mixture. Toss to distribute everything evenly.

Serve immediately, before greens begin to wilt. 

*If you like the taste of curry, but don’t enjoy the spice in Jalapeno, you can substitute with our More Than Olives Picual Extra Virgin Olive Oil or More Than Olives Arbequina Olive Oil.