For parties, toss the dressing with just the snap peas and spoon the mixture into endive spears to make a simple finger-food appetizer.
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons champagne vinegar
1 tablespoon fresh lime juice
3/4 teaspoon Dijon mustard
1/4 teaspoon 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
How to Make It
In a blender, combine cheese, vinegar, lime juice, mustard, salt and pepper; puree until smooth. With the machine running, add oils through the feed tube in a slow, steady stream to emulsify.
Bring a pot of water to a boil. Fill a large bowl with ice and water. Generously salt the boiling water; add snap peas. Cook just until bright green, about 30 seconds. Drain, transfer to ice water and let stand for 1 minute; drain again. Slice very thinly at an angle. Toss snap peas and endive with dressing in a bowl. Top with herbs. Serve.
Recipe adapted with permission from the publisher, Clarkson Potter, from Home Cooking With Jean-Georges by Jean-Georges Vongerichten and Genevieve Ko. Copyright 2011.