Spinach Pear Salad

Honey-Sesame Vinaigrette: 

3 T white-wine vinegar
3 T Dijon Mustard
2T honey
3 T seame seeds, toasted
1 t minced garlic
Coarse salt and freshly ground pepper
1/2 c vegetable oil

Curried Cashews:
3/4 c cashews (3 oz.)
1 T unsalted butter
1 t chopped fresh rosemary
1 t curry powder
1 t dark brown sugar
1/2 t coarse salt
1/2 t cayenne pepper
Toast cashews in 400 degree oven 8 to 10 minutes.
Mix other ingredients. Add cashews while still hot. Stir well.

Add:
1/2 lb. cooked bacon (broken up or small slices)
12 c spinach leaves
6 c spring mix lettuce
1/2 c thinly sliced red onions
3 small pears, thinly sliced
6 small bunches of red grapes