To prepare the Blood Orange Molasses, add blood orange juice, molasses and red wine vinegar in a saucepan on high heat.
Boil until the mixture reduces to about 1/4 cup.
Set aside to cool. Before serving, add 2 parts Olive Oil to 1 part Blood Orange Molasses.
To prepare the Parsnip Puree, peel and core the parsnip. Add into a pot of boiling salted water and cook until they turn tender.
Drain parsnip and place in a blender with butter and half of the hot milk. Blend into a smooth puree, adding more hot milk as you go until you reach a creamy consistency.
Season with salt and pepper.
To prepare the vegetables, place the asparagus into a pot of boiling water and cook until just tender (do not over-cook them). Remove them from the pot with thongs and place into a bowl of ice water.
In the same pot of boiling water, put in the purple carrots and let them cook until tender. Remove the asparagus from the ice water and place the cooked purple carrots into the same bowl of ice water (topping up with more ice if needed).
Using a vegetable peeler, shave the asparagus (lengthwise) into thin ribbons.
Remove the purple carrots from the bowl of ice water and shave them using the same method.
To plate up, smear some parsnip puree on a large platter with the back of a spoon and place your mixed salad greens, purple carrots, asparagus and blood orange segments over it.
Drizzle some Olive Oil & Blood Orange Molasses mixture over the salad.
Season with some salt and pepper.
You can also add some feta cheese crumbles for extra saltiness.