Mint-Infused Spring Pea & Asparagus Salad

• 1 bunch - asparagus
• 1 ½ cups - English peas
• ¼ cup - fresh mint leaves
• 2 cups - endive
• ¼ cup - pistachios
• 1  - shallot
• ¼ cup - mint-infused olive oil
• 2 tablespoons - white balsamic vinegar
• ⅛  - Kosher salt
• ⅛  - black pepper

Instructions

1. Bring a pot of water to a boil over high heat. Once boiling, season water with kosher salt.
2. While water is boiling, wash asparagus and cut it into 2- to 3-inch pieces, cutting on sharp angle.
3. 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.
4. Drain asparagus and peas into a colander and rinse with cold water to stop the cooking.
5. 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.
6. Add blanched asparagus and peas to a large bowl with chopped endive, mint leaves and pistachios. Stir in vinaigrette to coat well and serve.