Endive Salad with Meyer Lemon, Fava Beans, and Oil-Cured Olives

• 2 tablespons finely diced shallot
• 1/4 cup Meyer lemon juice
• 1/2 cup plus 2 tablespoons extra virgin olive oil
• 1/4 cup plus 1 tablespoon heavy cream
• Kosher salt and freshly ground black pepper
• 1 Meyer lemon
• 5 Belgian endives, cores removed, separated into spears
• 3/4 cup shucked fava beans
• 1/4 cup thinly sliced shallots
• 1/3 cup oil-cured black olives, pitted and thinly sliced lengthwise
• 2 tablespoons flat-leaf parsley leaves
• 1 tablespoon 1/2-inch-snipped chives
• Kosher salt and freshly ground black pepper

1. The lemon cream: Place the shallot, lemon juice, and 1/4 teaspoon salt in a bowl and let sit for 5 minutes.
2. Whisk in the olive oil.
3. Gently stir in the cream, add a few grinds of pepper and taste for balance and seasoning.
4. Place the lemon on its side on a cutting board.
5. Holding it with one hand, cut off the pithy end and slice the lemon into paper-thin pinwheels.
6. Pick out the seeds.
7. Place the endive spears in a large bowl and pour the Meyer lemon cream over them.
8. Add the fava beans, lemon slices, and sliced shallots.
9. Season with salt and pepper and toss gently to coat the endive with the dressing.
10. Taste for seasoning, and arrange on a large chilled platter.
11. Scatter the olives and herbs over the salad.

shallot, lemon juice, extra virgin olive oil, heavy cream, kosher salt, lemon, belgian endives, beans, shallots, oilcured black olives, flatleaf, chives, kosher salt

Taken from www.cookstr.com/recipes/endive-salad-with-meyer-lemon-fava-beans-and-oil-cured-olives (may not work)