Snap Pea & Endive Salad with Parmesan Dressing

Serves 2

• 2 cups snap peas, blanched and shocked
• large handful pea tendrils
• 3 heads endive, ends trimmed
• 1/4 cup mixed herbs – basil, tarragon, chives
• 1 watermelon radish, very thinly sliced.
• 3/4 cup grated parmesan
• 1/3 cup champagne vinegar
• 1/3 cup lemon juice
• 1 1/2  tablespoon dijon mustard
• 2 teaspoons salt
• fresh pepper
• 1 1/2  cup extra virgin olive oil

1. Combine above 7 dressing ingredients in a mini food prep and pulse until well combined and emulsified.  You will have extra dressing which can remain refrigerated for up to one week.
2. Slice your blanched and shocked snap peas on a bias and place in a medium size bowl.
3. Pull apart the leaves of the endive and combine with the snap peas in the bowl.
4. Add the pea tendrils and a drizzle of the parmesan lemon dressing and toss to coat.  
5. Finish with flaky seas salt, a few slices of radish and mixed fresh herbs.