Foie Gras PB and J

Recipe courtesy Cafe Vermilionville, Lafayette, LA

• Ready In: 45 mins
• Serves: 1

Ingredients

• Honey-Cashew Butter

• 1  cup  unsalted roasted cashews
• 2  tablespoons raw honey
• 2  tablespoons olive oil
•  salt

• Sandwich

• 1  brioche slider  bun
• 1  teaspoon unsalted butter
• 1  (1/2-ounce) piece hudson valley foie gras
•  salt & freshly ground black pepper
• 1  teaspoon  blonde  pepper jelly, such as The Farmer's Daughter brand
• 1  strawberry, sliced
• 2  teaspoons  crushed unsalted roasted cashews
• 2  teaspoons fresh chives, chopped

Directions

1. For the honey-cashew butter:
2. Combine the cashews, honey, oil and some salt in the bowl of a food processor and pulse until a thick paste forms.
3. For the sandwich:
4. Slice the bun open and place in a small frying pan with the butter over low heat until toasted and golden brown. Set aside.
5. With a paring knife, score the foie gras in a diamond pattern and sprinkle with salt and pepper. Heat the frying pan on medium-high heat. Add the foie gras and sear until golden brown on both sides, about 20 minutes.
6. Spread 1 teaspoon of the honey-cashew butter on the bottom bun and pepper jelly on the top bun. (Reserve the remaining honey-cashew butter for another use.) Place the foie gras on top of the honey-cashew butter and garnish with the strawberry slices, crushed cashews and chopped chives. Top with the jelly bun.