Secrets of the Best Chefs

to create a nice balance of red from the radicchio, green from the

spinach, and then frizzy, tangly bits of frisée. Served with some

bread, this could be a satisfying, filling, relatively nutritious (let’s

ignore the bacon) weeknight dinner.

FOR THE CURRIED CASHEWS

2 tablespoons unsalted butter

1 teaspoon chopped rosemary

1 teaspoon curry powder

¼ teaspoon cayenne pepper

1 tablespoon dark brown sugar

½ teaspoon kosher salt

¾ cup raw cashews

FOR THE DRESSING

2 tablespoons Dijon mustard

1 clove garlic, smashed and chopped

1 tablespoon honey

¼ cup white wine vinegar

1 tablespoon toasted sesame seeds (optional)

Kosher salt and freshly ground black pepper

¾ to 1 cup olive oil or canola oil or a combination of both

(depending on how much it needs)

FOR THE SALAD