Fava Bean Salad With Pickled Ramps And Goat Cheese

• 1 bunch ramps, bulbs only
• 1 cup rice vinegar or white vinegar
• 1 cup water
• 1 teaspoon kosher salt
• 2 tablespoons sugar
• 2 1/2 cups fresh or frozen fava beans, shelled
• 1 cup fresh peas, shelled
• 2 ounces semi-soft goat's cheese, crumbled
• 1/2 bunch mint, leaves only
• salt
• 1/4 cup good-quality olive oil
• juice of 1 lemon

1. Soak the ramp bulbs in several changes of cold water until there are no grains of sand at the bottom of the bowl.
2. Drain and leave to dry on a clean dish towel.
3. Warm the vinegar, water, salt and sugar in a small saucepan, stirring until the salt and sugar have dissolved.
4. Remove from the heat and cool.
5. Chill, covered, in the refrigerator in an airtight pint container.
6. Once the pickling liquid is completely cool, add the ramp bulbs and cover.
7. Allow to pickle for at least 6 hours.
8. These will keep for up to 2 weeks in the refrigerator.

ramps, rice vinegar, water, kosher salt, sugar, beans, fresh peas, semisoft goats cheese, mint, salt, olive oil, lemon

Taken from www.foodrepublic.com/recipes/fava-bean-salad-with-pickled-ramps-and-goat-cheese-recipe/ (may not work)