Pecorino and Pear Salad

• 2 pounds fresh fava beans, shelled
• 1 fennel bulb
• 6 1/2 ounces aged Italian pecorino
• 4 tablespoons pear vinegar or balsamic vinegar
• 6 tablespoons extra virgin olive oil
• 3 firm but ripe Bartlett or Anjou pears
• Juice of 1/2 lemon
• 3 tablespoons toasted pine nuts
• Coarse sea salt
• 4 small sprigs tarragon

1. Place fava beans in a saucepan, cover with water and simmer 3 minutes.
2. Drain, allow to cool and peel outer skins.
3. Trim fennel bulb, quarter and remove core.
4. Slice paper-thin on a mandoline.
5. Place in a bowl with fava beans.
6. Finely grate 1/2 ounce cheese.
7. Cut the rest in paper-thin slices and set aside.
8. Combine vinegar and oil in a small bowl, stir in grated cheese and pour over fennel and favas.
9. Toss.
10. Set aside.
11. Cut pears in half vertically.
12. Remove cores.
13. Slice paper-thin, vertically.
14. Place in another bowl and toss with lemon juice.
15. To assemble, divide fennel and fava beans among four salad plates.
16. On top, make three alternating layers of pecorino and pear slices, ending with pears.
17. Scatter pine nuts, sprinkle with sea salt and garnish each plate with a sprig of tarragon.
18. Serve.

fava beans, fennel, aged italian, pear vinegar, extra virgin olive oil, bartlett, lemon, nuts, salt, tarragon

Taken from cooking.nytimes.com/recipes/1012486 (may not work)