0.3 teaspoon pepper black freshly ground plus more for seasoning
2 tablespoon champagne vinegar
2 tablespoons chervil chopped
2 tablespoons chives thinly sliced
0.5 teaspoon dijon mustard
2 tablespoons flat parsley chopped
0.5 teaspoon kosher salt plus more
1 tablespoon juice of lime fresh
2 tablespoon olive oil extra virgin extra-virgin
0.5 cup parmesan divided finely grated
8 small belgian endive red
10 ounces sugar snap peas stemmed
0.3 cup unrefined sunflower oil
2 tablespoons tarragon chopped
Equipment
bowl
sauce pan
blender
Directions
Blanch peas in a large saucepan of boilingsalted water until bright green andcrisp-tender, about 2 minutes.
Drain peas;transfer to a bowl of ice water to cool.
Drain;thinly slice on a sharp diagonal.
Purée 1/4 cup Parmesan, vinegar, limejuice, Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoonpepper in a blender until smooth. Withmachine running, gradually add both oilsand blend until emulsified and wellincorporated.
Place 1 red endive spear and 1 yellowspear on each plate. Fill leaves with some ofthe snap peas. Top with 2 more endivespears (arrange perpendicularly to thebottom leaves) and fill with remaining snappeas.
Drizzle some of dressing over.
Sprinkleremaining 1/4 cup Parmesan and herbs over,then drizzle with more dressing. Seasonwith pepper.
