Miners Lettuce, Fava Beans, English Peas, and Spring Garlic with White Balsamic Vinaigrette

• 1 1/2 pounds fava beans, shucked
• 1 cup English peas, shucked
• 2 stalks spring garlic, stem only (reserve bulb for another use)
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• Kosher salt
• 1/4 cup white balsamic vinegar
• 2 tablespoons water
• 1 fresh egg yolk
• 1 teaspoon Dijon mustard
• 1/2 cup canola oil
• 6 cups loosely packed miners lettuce
• Pecorino Toscano, for serving

1. Bring a large pot of water to a boil and prepare an ice-water bath.
2. Blanch the favas for 1 to 2 minutes, to loosen skins, then shock in the ice-water bath.
3. Slip off the skins.
4. Repeat with the peas, blanching for 1 minute and then shocking in ice water.
5. Set aside to drain thoroughly.
6. Thinly slice the stems of the garlic.
7. Heat 2 tablespoons of the olive oil in a skillet over low heat and saute the garlic with a pinch of saltsimply warming it through with the salt helps bring out the moisturefor 10 minutes.
8. Combine the vinegar, water, egg yolk, mustard, and a pinch of salt in the jar of a blender.
9. Pulse to combine, then add the canola oil and 1/4 cup of the olive oil in a slow, steady stream.
10. Reserve.
11. Place the lettuce, fava beans, and peas in a bowl.
12. Top with the garlic.
13. Add enough vinaigrette to lightly coat the vegetables and greens and toss gently to combine.
14. Divide among 4 plates and shave a few chards pecorino over the top of each, using a vegetable peeler to make large curls.
15. Serve immediately.

fava beans, english peas, stalks spring garlic, extravirgin olive oil, kosher salt, white balsamic vinegar, water, egg yolk, mustard, canola oil, miners lettuce

Taken from www.epicurious.com/recipes/food/views/miner-s-lettuce-fava-beans-english-peas-and-spring-garlic-with-white-balsamic-vinaigrette-383897 (may not work)