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Fill a medium saucepan with water. Bring to boiling over high heat. Add peas; cook for 1 minute, stirring once. Immediately drain in a colander. Rinse with cold water. Drain peas again and set aside.
For mustard vinaigrette, in a medium bowl combine dillweed, lemon juice, vinegar, mustard, salt and the 1/4 teaspoon pepper. Slowly add the oil in a thin stream, whisking until fully blended. Add peas to vinaigrette; toss to coat.
Slice endive in half lengthwise and remove core. Slice endive lengthwise into thin strips. Add endive to pea mixture; lightly toss to mix.
Arrange lettuce on a platter; top with pea mixture. Sprinkle with additional pepper. If desired, top with nuts and chive blossom florets.