In a medium nonstick skillet, heat 1 T. olive oil over at medium heat. Then add the pine nuts, cook and stirring occasionally, until golden, about 5 minutes and transfer to a plate.
In the same skillet, heat 1 T. olive oil over at medium heat. Add the asparagus and cook until bright green and crisp-tender for about 2 minutes, and season with salt and pepper. Transfer to a large mixing bowl and toss with the radicchio and endive.
In the same skillet, heat the remaining and warm the Girard's Bacon Flavored Dressing. Pour over the salad, add the pine nuts and parsley and toss to coast.
This is a great salad for any time of the year. When the temperature drops this salad is especially comforting. A great choice as a side dish at lunch or dinner, the bitter greens are perfe1/2ct with the sweet and salty Girard's Bacon Flavored Dressing.