KoDu Salad

Ingredients:

1 cup cashews

1/4 cup sugar

1 cup stemmed shiitake mushrooms

Olive oil

Salt and pepper

1 pound mixed field greens

1/4 cup Roquefort cheese, crumbled

3 red apples, cored and thinly sliced

Roasted Pepper Raspberry Vinaigrette

1 pint fresh raspberries

1/4 cup roasted peppers

1 tablespoon chopped shallots

1 teaspoon chopped garlic

1/8 cup raspberry vinegar

1 teaspoon dry tarragon

Salt and pepper

3/4 cup olive oil

Method:

Toast cashews in a medium sauté pan over medium-high heat. Add sugar and cook until sugar is fully melted and cashews are caramelized (don't let cashews burn). Transfer to a sheet pan and let cool to room temperature.

Heat a grill pan over medium-high heat. Lightly season mushrooms with a splash of olive oil and salt and pepper. Place mushrooms in pan and grill.

Toss greens with vinaigrette. Arrange greens on salad plates. Top with mushrooms, roquefort cheese, and caramelized cashews. Fan apples around plates.