curried cashew, pear and grape salad

I had a brunch with two friends this morning. I had a really nice time and the food was absolutely delicious.  We enjoyed a delicious ham and broccoli quiche, baked brie with fruit and crackers, homemade yogurt with fresh blueberries and/or homemade granola, freshly baked blueberry muffins and curried cashew, pear and grape salad. I know what you're thinking- who are these friends?  I have been fortunate.

curried cashew, pear and grape salad (my neighbor friend Melissa found it at allrecipes.com)
3/4 cup cashew halves
4 slices bacon, coarsely chopped
1 tablespoon melted butter
1 teaspoon chopped fresh rosemary
1 teaspoon curry powder
1 tablespoon brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon cayenne pepper

dressing
3 tablespoons white wine vinegar
3 tablespoons Dijon mustard
2 tablespoons honey
1/2 cup olive oil (I used 1/4 cup)
salt and black pepper to taste

salad
1 (10 ounce) package mixed salad greens
1/2 medium Bosc pear, thinly sliced
1/2 cup halved and seedless red grapes

In a large, dry skillet over medium-high heat, toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly.
Return skillet to medium-high heat, cook bacon strips until crisp on both sides, about 7 minutes. Remove bacon with a slotted spoon, and soak up grease with a paper towel. Coarsely chop bacon, and set aside.
In a medium bowl, stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper and toasted cashews. Set aside.
In a small bowl, stir together white wine vinegar, mustard, and honey. Slowly whisk in olive oil, and sprinkle with salt and pepper to taste.
In a large salad bowl, toss dressing with greens, pear slices, grapes and bacon and sprinkle with nut mixture.