Lyndey Milan's summer salad with asparagus and goat's curd

METHOD

1. Rinse quinoa and soak in small saucepan with 1½ cups cold water for 15 minutes. Place over medium heat, bring to the boil, reduce heat and simmer for 15 minutes or until tender. Drain. Or cook according to packet directions.
2. Cook asparagus briefly in boiling, salted water until tender but still crisp. Refresh immediately in cold water. Drain.
3. Combine all vinaigrette ingredients in a jar and shake well to combine.
4. Chop the radicchio roughly and combine with the croutons, vinaigrette and a third of a cup of the parmesan cheese in a large bowl; tossing well so each leaf is coated with vinaigrette
5. Cut bottom of radicchio or treviso off and discard, break up leaves and divide between four plates. Top with witlof and spinach leaves. Sprinkle over the quinoa. Top with radishes, avocado and figs. Dot large spoonfuls of goat's curd around each plate. Drizzle with vinaigrette and serve immediately.