Foie Gras Pb And J

• 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

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.

honey, cashews, honey, olive oil, salt, sandwich, slider bun, unsalted butter, hudson valley, salt, blonde pepper, strawberry, cashews, fresh chives

Taken from www.food.com/recipe/foie-gras-pb-and-j-532709 (may not work)