Place the vinegar, honey, and three kiwifruit in a blender; puree smooth. Slowly add the olive oil, and season the vinaigrette with salt and pepper. Chop the remaining kiwifruit. Place the baby lettuce in a small mixing bowl and toss with the vinaigrette, blueberries, and chopped kiwifruit.
Divide mixture onto four plates; garnish with fresh pea tendrils. Serve.