Butter lettuce and spring pea salad with mustard vinaigrette recipe

Ingredients

• 2 cups shelled fresh peas or frozen peas
• 1 tablespoon snipped fresh dillweed
• 1 tablespoon lemon juice
• 1 tablespoon cider vinegar
• 2 teaspoons Dijon mustard
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 2 small heads Belgian endive
• 1 large head butter or Bibb lettuce, separated into leaves
• Freshly ground black pepper
• 3 tablespoons chopped macadamia nuts, toasted (optional)
• Chive blossom florets or snipped fresh chives (optional)

1. Fill a medium saucepan with water. Bring to boiling over high heat. Add peas; cook for 1 minute, stirring once. Immediately drain in a colander. Rinse with cold water. Drain peas again and set aside.
2. For mustard vinaigrette, in a medium bowl combine dillweed, lemon juice, vinegar, mustard, salt, and the ¼ teaspoon pepper. Slowly add the oil in a thin stream, whisking until fully blended. Add peas to vinaigrette; toss to coat.
3. Slice endive in half lengthwise and remove core. Slice endive lengthwise into thin strips. Add endive to pea mixture; lightly toss to mix.
4. Arrange lettuce on a platter; top with pea mixture. Sprinkle with additional pepper. If desired, top with nuts and chive blossom florets.