Camille Becerras Roasted Parsnip and Endive Salad

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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