Spring Salad with Fava Beans

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Coarse salt and freshly ground pepper

1 1/4 pounds fresh fava beans, shelled (11/2 cups)

1/2 head frisee, leaves separated

5 ounces baby spinach

3/4 cup packed fresh mint

1 small carrot, peeled into thin ribbons

1 shallot, halved and thinly sliced

4 ounces fresh goat cheese

2 tablespoons white-wine vinegar

1/4 cup extra-virgin olive oil


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.

Toss beans, frisee, spinach, mint, carrot, and shallot in a large bowl. Dot with tablespoons of goat cheese.

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.