In a separate bowl, combine the frisée, radicchio, spinach, and,
if you like it in your salad, the red onion. Add enough dressing to
coat everything and taste to make sure you have enough.
Put the salad mixture on plates and garnish with the pear,
grapes, and curried cashews; you may also want to spoon more
dressing on top. Garnish each plate with spoonfuls of the hot
bacon and serve right away.
* Douglas prefers using a combination of the outside leaves,
which are bitter, and the inside leaves, which are less bitter, to
using the whole thing.