Yield
Makes: 6 servings (serving size: 2 cups salad)

How to Make It

Step 1

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.

Step 2

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.

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