Prepare the Snap Peas: Stem and string the snap peas.

Blanch the Snap Peas: Briefly cook the snap peas in boiling salted water for about 2 minutes until bright green and crisp-tender.

Cool the Snap Peas: Immediately transfer the blanched peas to a bowl of ice water to stop the cooking process.

Drain and Slice: Drain the cooled peas and thinly slice them on a sharp diagonal.

Prepare the Parmesan Dressing: Combine Parmesan cheese, Champagne vinegar, lime juice, Dijon mustard, salt, and pepper in a blender.

Emulsify the Dressing: While the blender is running, gradually add sunflower oil and extra-virgin olive oil until the dressing is smooth and well incorporated.

Assemble the Salad: Arrange one red endive spear and one yellow endive spear on each plate.

Fill the Endive: Fill the leaves with some of the sliced snap peas.

Add Second Layer: Top with two more endive spears, arranging them perpendicularly to the bottom leaves.

Finish Filling: Fill the top leaves with the remaining snap peas.

Dress and Garnish: Drizzle some of the Parmesan dressing over the salad. Sprinkle with remaining Parmesan and herbs.

Season and Serve: Season with additional pepper to taste and serve immediately.