INGREDIENTS

• 1/2 lb. English peas
• 1/2 lb. snap peas
• 1 tablespoon Dijon mustard
• 1 tablespoon honey

PROCESS

• Bring a pot of well-seasoned water to a boil and blanch the English peas for roughly 30 seconds, before transferring them to a bowl of ice water with a strainer in it. Remove them once cool, let them drain, and then repeat the process with the snap peas.

• Put the mustard, honey, lime juice, vinegar, and 1/4 cup of parmesan (half of your total) in the top of a blender. Turn it on, and then slowly add the extra virgin olive oil. Season with salt and pepper, taste, and add more olive oil (up to 1/4 cup) if the dressing remains too acidic. Once finished, put aside.

• Now the hard part: line a dozen or so snap peas up on a cutting board so that they look something like a picket fence. Moving quickly, without worrying about precision, julienne the snap peas, moving from right to left on your board. Repeat the process with the remaining peas.

• Cut the endive in half, lengthwise, make a V-shaped cut at the bottom to remove the heart, and then julienne it lengthwise. Repeat the process with the radicchio.

• Put the peas and the snap peas in a mixing bowl, add 1/4 cup of the dressing, season with salt and pepper, and taste. Adjust with more salt and pepper or dressing as needed. Add the endive, the radicchio, and the arugula, season with salt and pepper, and add a few tablespoons of dressing. Taste and add more dressing if necessary.

• To serve, divide the salad evenly amongst four plates, and top each one with 1 tablespoon of chopped pistachios, any garnish herbs, and a small shower of grated parmesan.

Sweet, salty, tart, crunchy, and redolent of spring, this salad has most everything a fella could want. Should you fancy a little more, my preferred version adds a pinch of chopped pickled peppers, or a little Aleppo pepper, for some foundational heat.