Fresh fava beans join baby spinach, frisee, and mint in a delicate salad accented by goat cheese.
Ingredients
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Coarse salt and freshly ground pepper
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1 ¼ pounds fresh fava beans, shelled (5 ½ cups)
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½ head frisee, leaves separated
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5 ounces baby spinach
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¾ cup packed fresh mint
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1 small carrot, peeled into thin ribbons
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1 shallot, halved and thinly sliced
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4 ounces fresh goat cheese
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2 tablespoons white-wine vinegar
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¼ cup extra-virgin olive oil
Description
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Prepare an ice-water bath. Bring a medium pot of salted water to a boil. Add fava beans, and cook until tender, about 1 minute. Using a slotted spoon, transfer beans to ice-water bath. Drain, and squeeze beans from skin.
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Toss beans, frisee, spinach, mint, carrot, and shallot in a large bowl. Dot with tablespoons of goat cheese.
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Place vinegar in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Season with salt and pepper. Drizzle dressing over salad, and toss to coat. Serve immediately.
