Ingredients
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
Preparation
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.
