Ingredients

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

Instructions

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.