If using fresh peas; fill a medium saucepan with water. Bring to boiling over high heat. Add peas; cook for 1 minute, stirring once. Immediately drain into a colander and rinse with cold water. Drain peas again and set aside. If using frozen peas; let peas thaw, rinse and set aside.
Make the mustard vinaigrette; in a medium bowl combine dillweed, lemon juice, vinegar, mustard, salt, and the 1/4 teaspoon pepper. Add the oil and whisk 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 plate; top with pea mixture. Sprinkle with additional pepper. If desired, top with nuts and chive blossom florets.
Tip: Break the chive blossoms from the stem to get florets.
Alternately, lightly tear butter lettuce into bite-size pieces and toss with pea mixture. Pass nuts and chive blossoms around table.