Spring Salad With Fava Beans

• coarse salt & freshly ground black pepper
• 1 14 lbs fresh fava beans, shelled (11/2 cups)
• 12 head frisee, leaves separated
• 5 ounces Baby Spinach
• 34 cup packed of fresh mint
• 1 small carrot, peeled into thin ribbons
• 1 shallot, halved and thinly sliced
• 4 ounces fresh goat cheese
• 2 tablespoons white wine vinegar
• 14 cup extra-virgin olive oil

1. Prepare an ice-water bath.
2. Bring a medium pot of salted water to a boil.
3. Add fava beans, and cook until tender, about 1 minute.
4. Using a slotted spoon, transfer beans to ice-water bath.
5. Drain, and squeeze beans from skin.
6. Toss beans, frisee, spinach, mint, carrot, and shallot in a large bowl.
7. Dot with tablespoons of goat cheese.
8. Place vinegar in a small bowl.
9. Add oil in a slow, steady stream, whisking until emulsified.
10. Season with salt and pepper.
11. Drizzle dressing over salad, and toss to coat.
12. Serve immediately.

salt, fava beans, head frisee, spinach, mint, carrot, shallot, goat cheese, white wine vinegar, extravirgin olive oil

Taken from www.food.com/recipe/spring-salad-with-fava-beans-427934 (may not work)