Roasted Pear Flatbreads

Preheat oven to 425°F. Combine pear and a pinch of salt and pepper on one-third of foil-lined baking sheet and toss. Add walnuts to middle of sheet. On remaining third of sheet, add shiitake protein and 1 tbsp olive oil and toss to coat. Roast until pears are soft and beginning to brown and shiitake protein is browned and crispy, 6 to 8 minutes. (4-servings: use 2 tbsp olive oil)

Transfer shiitake protein to medium bowl, add just half the balsamic glaze, toss to coat, and set aside. In second medium bowl, combine arugula, pears, ½ tbsp olive oil, and a pinch of salt and pepper. (4-servings: use 1 tbsp olive oil)

Place flatbreads directly on oven rack and bake until slightly crisp, 3 to 5 minutes. Combine herbed cashew cheese and 1 tbsp water in medium bowl and mix until smooth. (4-servings: use 2 tbsp water)

Spread herbed cashew cheese on toasted flatbreads and top with balsamic shiitake protein and arugula-pear salad. Sprinkle with walnuts, cut flatbreads into quarters, and drizzle with remaining balsamic glaze. Dig in!