¼ pound slab bacon, cut into lardoons
Outside and inside leaves from 1 head of frisée*, cut into
bite-size pieces
½ head of radicchio, sliced into strips
1 cup fresh spinach leaves
¼ red onion, sliced thin (optional)1
1 ripe Bosc pear, cut into wedges
A few seedless red grapes
Preheat the oven to 350°F.
Make the curried cashews: In a small ovenproof pan, melt the
butter on medium heat and add the rosemary, curry powder,
cayenne pepper, brown sugar, and salt. When it all melts together,
add the cashews and give them a toss. Cook for a minute on the
stovetop and then place the pan in the oven. Roast, stirring
occasionally, until the cashews are a deep toasted color, glossy,
and caramelized, about 10 minutes. Remove the cashews to a plate
to cool.
In a bowl, whisk together the mustard, garlic, honey, vinegar,
sesame seeds, and a pinch of salt and pepper. Slowly add the oil as
you continue to whisk until it forms an emulsified dressing. Taste
for balance.
Place the lardoons in a cold, dry skillet, turn the heat on to
medium, and cook until the fat is rendered and the bacon is a deep
golden brown, about 7 minutes. You may want to add a splash of
oil to help it along. Drain the bacon on paper towels.