Name: Camille Becerra's Roasted Parsnip and Endive Salad
Yield: 4 Servings
Ingredients: 4 parsnips (about 1 pound total), scrubbed, sliced ⅛ inch thick crosswise on a mandoline; 1 teaspoon agave syrup; ½ cup vegetable oil, divided; Kosher salt; ¼ teaspoon (scant) chili powder, divided; 3 tablespoons fresh lemon juice; 1 teaspoon sugar; 4 small Belgian endives, leaves separated; 4 small white turnips, trimmed, thinly sliced on a mandoline; 4 ounces blue cheese, shaved with a peeler; ¼ cup chopped salted, roasted pistachios; Flaky sea salt

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A beautiful winter-white salad; the natural bitterness of the endive is balanced by sweet roasted parsnips and a tad of sugar in the dressing.

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