To cook the peas, add the salt to the water and bring to a boil. Add the peas and simmer for a couple of minutes. In the meantime, prepare an ice bath. Once the peas are just cooked, place them into the ice bath to stop the cooking process. Once cool, strain the peas and place onto paper towels to drain.
To prepare the endive, cut off the bottom core and remove any damaged or discolored outer leaves. Trim the tips, if needed. Wash the romaine lettuce.
This is a salad made in layers. Break up half of the romaine into bite-sized pieces. Break the endive into slightly bigger pieces. Cut one of the avocados in half and score the inside with a knife. Squish or scoop the avocado out onto the salad. Add half of the peas and drizzle with some of the vinaigrette and add some freshly ground pepper.
Assemble another layer: romaine, endive, peas, avocado, dressing. Toss just before serving.