Endive and Sugar Snaps with Parmesan Dressing

Name: Endive and Sugar Snaps with Parmesan Dressing
Yield: Serves 4
Ingredients: 1/4 cup freshly grated Parmigiano-Reggiano cheese; 2 tablespoons champagne vinegar; 1 tablespoon fresh lime juice; 3/4 teaspoon Dijon mustard; 1 1/2 teaspoons kosher salt; 1/2 teaspoon coarsely ground black pepper; 3 tablespoons grapeseed or other neutral oil; 1 1/2 tablespoons extra-virgin olive oil; 8 ounces sugar snap peas, trimmed and strings removed; 4 yellow or red Belgian endive, leaves separated; 1/2 cup chopped fresh herb leaves, preferably a mix of flat-leaf parsley, tarragon, dill, and chervil

January 24, 2012

This super-savory dressing goes with everything from haricots verts to chopped romaine. But I especially love it in this combination. For parties, I toss the dressing with just the snap peas and spoon the mixture into the endive spears to make a passed hors d’oeuvre.

Recipe notes

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