We eat a lot of salads in the mud office. At least when we are too lazy to do the walk to Erewhon. Since the local farmer's market doesn't carry cordyceps (yet) we wanted to figure out a way to get them into our favorite lunch at the office. Chef Gabe put together a special dressing for us that adds a pinch of the mushrooms we were looking for. We give you Mud Dijon Mustard Vinaigrette!

Ingredients

• 1 cup olive oil
• ½ cup apple cider vinegar
• ½ cup of raw cashews priorly soaked in water
• 2 tbsp dijon mustard
• 2 tbsp raw honey
• 1 tsp MUD\WTR
• 1 ½ tsp salt
• ½ tsp black pepper
• 1 tbsp Provence or Italian herbs (optional)

Directions

1. Add everything to a high speed blender
2. Blend until smooth
3. Enjoy!