Mint Pea and Endive Salad

Combine the Dijon, honey and white wine vinegar. Whisk while slowly adding in the oil. Add the freshly-chopped mint and basil. Season to taste with salt and pepper.

To cook the peas, add the salt to the water and bring to a boil. Add the peas and prepare an ice bath. Once the peas are cooked, strain and place them into the ice bath to stop the cooking process. Drain the peas on paper towels.

To prepare the endive, cut off the bottom and remove any damaged or discolored outer leaves. 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. Scoop the avocado out onto the salad. Add half of the peas and drizzle with some of the dressing and add some freshly-cracked pepper.

Repeat the assembly to build another layer: romaine, endive, peas, avocado, dressing. Toss just before serving.