Fill a saucepan with cold water, add the parsnips and bring the water to a boil, turn down the heat and simmer for 5 minutes, drain in a colander and let the parsnips steam for 5 minutes.
Add the parsnips to a lined baking tray, drizzle with olive oil, salt and pepper and mix well, finally drizzle the honey over the parsnips and roast in the oven for 15-20 minutes, until the parsnips are golden.
While the parsnips are roasting, make the dressing by mixing the olive oil and mustard well, add the vinegar and honey and mix until the dressing is thick & glossy, taste to adjust the seasoning, you might need a tad more honey.
To serve, toss the warm parsnips with the radicchio, 1/2 the dressing, pear, rocket, blue cheese and the parsley. Sprinkle with toasted walnuts and serve with the dressing on the side. Enjoy!