Spinach, Pear, and Frisee Salad with Curried Cashews

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Honey Sesame Vinaigrette:

3 tablespoons white wine vinegar

3 tablespoons Dijon mustard

2 tablespoons honey

3 tablespoons sesame seeds, toasted

1 teaspoon minced garlic

Kosher salt and freshly ground black pepper

1/2 cup vegetable or peanut oil

Curried Cashews:

3/4 cup cashews (about 3 ounces)

1 tablespoon unsalted butter, melted

1 teaspoon chopped fresh rosemary

1 teaspoon curry powder

1 teaspoon dark brown sugar

1/2 teaspoon kosher salt

1/8 teaspoon cayenne, or more, to taste

Salad:

1/2 pound bacon, sliced (about twelve 1/4-inch-thick slices)

12 cups loosely packed spinach leaves, washed well, dried, stems trimmed and torn into pieces if leaves are large

6 cups loosely packed frisee, stems trimmed, washed, dried, and torn into bite-size pieces

2/3 cup thinly sliced red onions

3 small pears, halved, cored, and thinly sliced

6 small bunches grape