Directions

• Preheat oven to 400°.
• In a medium bowl, combine chopped asparagus, one shredded endive, minced garlic, one tablespoon of lemon juice, and one tablespoon of olive oil. Salt and pepper to taste.
• Transfer to a roasting pan or skillet and bake for 7 to 9 minutes until vegetables are tender. Let cool.
• In the meantime, prepare the endive bowls by peeling the leaves off the remaining two Belgian endives. Place on a serving tray and set aside.
• In a small skillet, toast pine nuts over medium high heat for 1 to 2 minutes, stirring often, until lightly browned. Set aside.
• In a small bowl, create the dressing by combining remaining lemon juice and olive oil. Salt and pepper to taste.
• In a large bowl, toss together quinoa, poppy seeds, arugula, radishes, pear, dill, and roasted asparagus with the prepared dressing.
• Place 1 to 2 tablespoons of the salad on each of the reserved endive leaves. Serve at room temperature, or refrigerate until cool.