Spinach Pear Salad


  • 2 tablespoons Sue Bee® Honey
  • 3/4 cup cashews
  • 1/2 cup vegetable oil
  • 1/2 lb smoky thick slab bacon
  • 12 cups loosely packed spinach leaves
  • 6 cups loosely packed frisee
  • 2/3 cup red onion
  • 3 small pears
  • 1 teaspoon minced garlic
  • 3 tablespoons sesame seeds
  • 1 tablespoon unsalted butter
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon curry powder
  • 1 teaspoon dark brown sugar
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon cayenne pepper
  • 3 tablespoons white wine vinegar
  • 3 tablespoons Dijon mustard
  • 6 bunches grapes
  • coarse salt and freshly ground pepper


  • Curried Cashews: Preheat oven to 400 ; toast cashews on baking sheet for 8-10 minutes or until golden; combine remaining ingredients; add hot cashews, toss until coated; set aside to cool.
  • Honey-Sesame Vinaigrette: Combine all ingredients and whisk until emulsified.
  • Salad: Cut bacon into 1/2" pieces and cook until crisp.
  • Put greens, onions and sliced pears in a bowl and toss with enough vinaigrette to coat everything well.
  • Place salad on six plates; sprinkle each with bacon and curried cashews; garnish with cluster of grapes placed at the side of each plate.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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