Bring a pot of water to a boil over high heat. Once boiling, season water with kosher salt.

While water is boiling, wash asparagus and cut it into 2- to 3-inch pieces, cutting on sharp angle.

Add cut asparagus to the boiling water and set a timer for 90 seconds. After that time, add in shelled English peas and blanch for another 90 seconds.

Drain asparagus and peas into a colander and rinse with cold water to stop the cooking.

Meanwhile, make the Mint-Infused Vinaigrette by adding minced shallot, mint-infused olive oil and white balsamic vinegar to a small bowl. Whisk vigorously to emulsify and season with kosher salt and cracked black pepper.

Add blanched asparagus and peas to a large bowl with chopped endive, mint leaves and pistachios. Stir in vinaigrette to coat well and serve.