Directions

• Bring 4 qts water and 2 tbsp Kosher salt to a boil in a large pot. Prepare an ice bath by filling a large bowl halfway with ice, then add enough water so bowl is 2/3 full of ice water (this is called an ice bath). Add snap peas to boiling water and cook for about 45 seconds.  Using a strainer (I use this one called a spider strainer), remove snap peas from water and plunge into ice bath (don’t dump water because you are going to use it to cook asparagus.)  Cook asparagus the same way you did snap peas, adding asparagus to the same ice bath as the snap peas when it is done cooking.
• Drain snap peas and asparagus and pat dry gently with a clean dish towel. This step is essential, because the dressing will not cling properly to wet vegetables.
• Prepare dressing by whisking together honey, mustard, shallot, and lemon juice. Slowly drizzle in olive oil and season with Kosher salt and black pepper. 
• Place quinoa in a large bowl.  Slice asparagus into coins, then add to bowl with quinoa.  Slice endives thinly and add to bowl.  Julienne snap peas and add to bowl. Crumble goat cheese into bowl and gently toss. Add your desired amount of salad dressing and toss. Season with Kosher salt and pepper and garnish with sunflower seeds.