Instructions: To make the vinaigrette, whisk together the vinegar, mustard, honey, sesame seeds, garlic, and salt and pepper in a bowl. Gradually whisk in the oil. Set aside.

To make the curried cashews, preheat the oven to 400 degrees. On a baking sheet, toast the cashews until golden, 8 to 10 minutes. Meanwhile, combine the melted butter, rosemary, curry powder, brown sugar, salt, and cayenne in a bowl. Add the toasted cashews while they are still hot, and toss with a rubber spatula so they are thoroughly coated with the spices and butter. Leave the oven on to cook the bacon.

Put the bacon on a baking sheet, place it in the oven, and cook until crisp, 8 to 10 minutes. Remove the bacon from the pan, and cut the slices into 1-inch pieces. Keep the bacon warm.

Wash spinach leaves and frisee well and dry; trim stems and tear into bite-size pieces if leaves are large. In a large bowl, combine the spinach, frisee, red onions, and sliced pears. Toss with enough vinaigrette to coat everything well. Divide the salad among six plates. Garnish each salad with pieces of warm bacon and spiced cashews. Set a grape cluster on the side of each salad.

This recipe yields 6 servings.

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