Endive & Snap Pea Salad With Parmesan Dressing

• 3 cups (10 ounces) sugar snap peas, stemmed, stringed
• 1/2 teaspoon kosher salt plus more
• 1/2 cup finely grated Parmesan, divided
• 2 tablespoona Champagne vinegar
• 1 tablespoon fresh lime juice
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon freshly ground black pepper plus more for seasoning
• 1/4 cup sunflower oil
• 2 tablespoona extra-virgin olive oil
• 8 red Belgian endive or small Treviso radicchio spears
• 8 yellow Belgian endive spears
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons thinly sliced chives
• 2 tablespoons chopped chervil
• 2 tablespoons chopped tarragon

1. Blanch peas in a large saucepan of boiling salted water until bright green and crisp-tender, about 2 minutes. Drain peas; transfer to a bowl of ice water to cool. Drain; thinly slice on a sharp diagonal.
2. Puree 1/4 cup Parmesan, vinegar, lime juice, Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a blender until smooth. With machine running, gradually add both oils and blend until emulsified and well incorporated.
3. Place 1 red endive spear and 1 yellow spear on each plate. Fill leaves with some of the snap peas. Top with 2 more endive spears (arrange perpendicularly to the bottom leaves) and fill with remaining snap peas. Drizzle some of dressing over. Sprinkle remaining 1/4 cup Parmesan and herbs over, then drizzle with more dressing. Season with pepper.

sugar snap peas, kosher salt, parmesan, vinegar, lime juice, mustard, freshly ground black pepper, sunflower oil, extravirgin olive oil, endive, endive spears, flatleaf, chives, chervil, tarragon

Taken from www.epicurious.com/recipes/food/views/endive-snap-pea-salad-with-parmesan-dressing-366693 (may not work)