Wild Morel, Fresh Pecorino and Summer Truffles

• 2 1/2 ounces large fresh morels
• 1 tablespoon olive oil
• 1 lemon, zested
• 1/2 orange, zested
• 1/4 -ounce young unaged pecorino, shaved
• 2 fava beans
• 1/4 -ounce summer truffles, shaved right before serving
• 3 tablespoons olive oil
• 1 tablespoon aged red wine vinegar
• 1/2 teaspoon orange zest
• 1/2 teaspoon lemon zest
• Salt and pepper, to taste

1. Marinate morels in olive oil and lemon and orange zest for at least 4 hours.
2. Shave pecorino into 1/8-inch slices that measure 1 1/2 inches long by 1/2-inch wide.
3. Set aside.
4. Shuck and peel fava beans.
5. Cook in boiling water with salt until they are tender.
6. Remove and shock in ice cold water to stop cooking.
7. Remove morels from marinade and grill over low heat.
8. Place morels on a plate and hold aside.
9. Mix olive oil, red wine vinegar, lemon zest and orange zest.
10. Season with salt and pepper.
11. Stir in beans.
12. Place morels and cheese slices decoratively on a clean plate.
13. Dress with vinaigrette.
14. Top with thin slices of summer truffles.
15. Serve.

fresh morels, olive oil, lemon, orange, fava beans, summer truffles, olive oil, aged red wine vinegar, orange zest, lemon zest, salt

Taken from www.foodnetwork.com/recipes/wild-morel-fresh-pecorino-and-summer-truffles-recipe.html (may not work)