Warm Mushroom Salad with a Ricotta Cashew Cream

Ingredients

• 1 pound parsnips, peeled and cut into 1-inch pieces
• 1 cup whole roasted and salted cashews, divided
• ¼ cup (about 2) shallots, finely chopped
• ¼ cup balsamic vinegar
• 2–3 tablespoons honey
• 1 tablespoon soy sauce
• 4 tablespoons olive oil, divided
• 1 tablespoon fresh thyme leaves, minced
• 1 pound cremini, button or shiitake mushrooms (or a mixture), destemmed and cut into bite-size pieces
• ¼ teaspoon salt, or to taste
• ½ teaspoon freshly ground black pepper, or to taste
• 2 small heads radicchio, thinly sliced
• 1¼ cup Frigo® Whole Milk Ricotta Cheese
• Fresh thyme leaves, for garnish