1 1/2 pound fava beans, shelled
juice of 2 lemons
4 tablespoons extra virgin olive oil
1 shallot, minced
1/2 teaspoon crushed red pepper
2 tablespoons parsley, chopped
1/2 pound arugula
1/2 pound baby spring mix lettuce
1 pound Pecorino Toscano Fresco, diced
Method of Preparation:
1. Gather all the ingredients and equipment.
2. Blanch the fava beans to al dente in the boiling salted water and then shock in ice water to cool completely. Drain and remove the outer skin if necessary, then reserve.
3. Prepare a vinaigrette dressing by whisking together the lemon juice, olive oil, the shallots and the crushed red pepper and season to taste, then pour over the fava beans.
4. When you are ready to serve, gently toss the cheese and the bean mixture together before tossing with or serving over the greens.
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