Asparagus Salad with Peppered Cashews

Serves 6 / A wonderful and unique combination of flavors and textures. Cashews add protein and healthy fats to every bite. Recipe provided by Lisa Turner.

3 tablespoons olive oil, divided
4 medium shallots, cut crosswise into 1/8-inch slices (about 1 1/2 cups)
1 bunch asparagus (about 1 pound), washed, trimmed, and cut into 2-inch pieces
1/2 cup cashew halves
1/2 teaspoon black pepper
1/4 teaspoon salt
3 cups chicory (curly endive), torn into bite-sized pieces
3 cups radicchio, torn into bite-sized pieces
2 ounces crumbled blue cheese

Dressing
1 teaspoon sweet red chile oil
1 clove garlic, minced
1 tablespoon raspberry jam
1 tablespoon balsamic vinegar
Dash of white pepper

1. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add shallots and cook for 2 minutes. Add asparagus and sauté, stirring frequently, until crisp-tender, 4-5 minutes, depending on thickness. Remove from skillet and set aside to cool.

2. Add cashews to skillet (there should be a small amount of oil remaining in pan; if dry, add 1 teaspoon oil and heat before adding cashews). Sprinkle with black pepper and salt. Cook over medium heat, shaking pan frequently, until golden, about 3 minutes; set aside.

3. To make dressing: In a small bowl, combine red chile oil, garlic, jam, vinegar, and white pepper. Stir to mix well. Whisk in remaining 2 tablespoons olive oil until emulsified.

4. Toss chicory and radicchio in a medium bowl with dressing. Add cashews and asparagus mixture and toss. Divide among serving plates and top with cheese.

PER SERVING: 229 cal, 59% fat cal, 16g fat, 4g sat fat, 7mg chol, 7g protein, 18g carb, 3g fiber, 250mg sodium