Curried Cashew, Pear, and Grape Salad

Ingredients:
 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
 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 seedless red grapes

Directions:
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.