“This salad makes wonderful use of sweet parsnips while they are still in season. Spicy wild arugula and Drake Family Farms goat cheese make it irresistible.” – Executive Chef Alex Resnick of PICNIC LA
Preheat oven to 425 F
Toss the parsnips with 2 tablespoons olive oil and a generous amount of salt and black pepper. Place on a baking sheet and roast in the oven for 25 to 30 minutes until the parsnips are tender and browned. Let them cool completely.
Add the parsnips to a large mixing bowl and add the arugula, apricots, sunflower seeds, honey, vinegar, and za’atar. Toss very well and season with a few pinches of kosher salt and black pepper.
Transfer the salad to a serving bowl and top with the chevre cheese and a drizzle of honey.