Endive & Snap Pea Salad With Parmesan Dressing

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3 cups (10 ounces) sugar snap peas, stemmed, stringed

1/2 teaspoon kosher salt plus more

1/2 cup finely grated Parmesan, divided

2 tablespoona Champagne vinegar

1 tablespoon fresh lime juice

1/2 teaspoon Dijon mustard

1/4 teaspoon freshly ground black pepper plus more for seasoning

1/4 cup sunflower oil

2 tablespoona extra-virgin olive oil

8 red Belgian endive or small Treviso radicchio spears

8 yellow Belgian endive spears

2 tablespoons chopped flat-leaf parsley

2 tablespoons thinly sliced chives

2 tablespoons chopped chervil

2 tablespoons chopped tarragon

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