Name: Endive and Snap Pea Salad with Parmesan Dressing
Yield: Servings
Ingredients: 3 cups (10 ounces) sugar snap peas, stemmed, stringed; 1/2 teaspoon kosher salt plus more; 1/2 cup finely grated Parmesan, divided; 2 tablespoons 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 tablespoons 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

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