Fava Bean Salad With Fennel And Radish

• 1 1/2 pounds unshelled whole fava beans (about 1 cup shelled)
• 1 1/2 tablespoons fresh lemon juice
• 1 1/2 teaspoons extra-virgin olive oil
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 2 cups very thinly sliced fennel bulb
• 2 cups arugula leaves
• 1/4 cup thinly sliced radish
• 1/4 cup walnuts, toasted and chopped
• 1.5 ounces Singing Brook or pecorino Romano cheese, crumbled (about 1/3 cup)

1. Remove shells from beans. Place beans in a large pot of boiling water; cook 20 seconds. Drain; rinse with cold water. Drain well. Remove and discard tough outer skins from beans.
2. Combine juice, oil, pepper, and salt in a large bowl, stirring with a whisk. Add beans, fennel, and arugula; toss to coat. Place about 3/4 cup fennel mixture on each of 6 plates. Sprinkle evenly with radish, walnuts, and cheese.

fava beans, lemon juice, extravirgin olive oil, freshly ground black pepper, salt, very, arugula, radish, walnuts, singing brook

Taken from www.myrecipes.com/recipe/fava-bean-salad (may not work)