In Good Taste Recipe: Spring Greens Salad with Fava Beans and Mustard Oil Vinaigrette

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Spring Greens Salad with Favas and Mustard Oil Vinaigrette

by Josie Ross

Serves 4

3 cups shucked fresh fava beans
1/4 white wine vinegar
2 tablespoons minced garlic
2 tablespoons olive oil

2 tablespoons Edmond Fallot mustard oil
Salt and freshly ground black pepper
4 cups of mixed spring greens, such as arugula
2 tablespoons finely chopped flat leaf parsley

Fill a bowl with ice and water. Bring a large pot of salted water to a boil. Add the fava beans and cook until just tender, 3 to 4 minutes. Drain and shock by placing them in ice water. Drain again and remove outer skins. Place the beans in a medium serving bowl.

In a small bowl, combine the white wine vinegar, garlic and olive oil and whisk until blended. Season with salt and pepper to taste. Combine the greens and fava beans and toss the greens enough of the vinaigrette to lightly coat. Sprinkle with the parsley and serve.

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