Fava Beans and Strawberry Salad with Pecorino

from Chris Cosentino Incanto Restaurant and Bar

Serves 4

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INGREDIENTS:
2 cups shelled fresh fava beans
2 cups strawberries cut in ¼ s
wild rucola
Pecorino Cheese
Juice of 1 lemon
¼ cup balsamic vinegar
4 tablespoons extra virgin olive oil
kosher or sea salt to taste
coarse ground black pepper to taste

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PREPARATION:
Bring a pot of water to boil, season with salt, blanch the shelled favas for about 1 minute then transfer to a seasoned ice bath so as not to over cook.

Remove the skin and discard, place the favas in a mixing bowl, then set aside.

Wash the strawberries, then remove the green tops, cut into quarters and add to the mixing bowl, Season with salt and fresh ground black pepper.

Add the rucola, then dress with a splash of lemon juice, balsamic vinegar, and extra virgin olive oil, toss to incorporate all the ingredients then put on a platter or plate.

Using a peeler, peel curls of pecorino on top and serve.