Frisée salad with Camelia, champignon mushrooms, blackberries, and cashew dressing

Prepare the dressing, blending the cashews with 2 tablespoons of agave syrup until you get a smooth and creamy mixture.

Prepare the salad by cutting the champignon mushrooms, previously washed and cleaned, into thin slices. Prepare the dish placing the frisée salad leaves, which were also previously washed and cleaned, and lay the champignon mushroom slices, blackberries, and Camelia cut into thin slices on top of. Season with the cashew dressing, salt, pepper and a drizzle of olive oil.