FAVA BEAN, ASPARAGUS, MUSHROOM AND CHÊVRE SALAD
Ingredients for 8 servings:
3 pounds fresh fava beans
2 pounds asparagus
1/4 ounce dried wild mushrooms
1/2 pound fresh mushrooms: morels, chanterelles, shitake
4 tablespoons olive oil, divided
1 bunch scallions, rinsed, trimmed and thinly sliced on the diagonal 1" into the green
1 leek, trimmed, rinsed, thinly sliced
1 small clove garlic, minced
1/2 cup chicken broth, divided
1- 2 tablespoons lemon juice
2 cups baby frisée salad, or thinly sliced radicchio
Sea Salt and freshly ground white pepper, to taste
10 - 12 ounces goat cheese
Minced fresh chives
Bring 1 quart of water to a simmer in a saucepan. Shell the fava beans. Blanch them in the boiling water for 3 minutes, until the skin covering the beans loosens. Drain and cool in iced water. Slide the beans out of the loosened coating. Reserve.
Bring 1" water to a simmer in a skillet.. Trim the top 2" from the asparagus stalks. Rinse these, then simmer in the boiling water until just tender. Immediately cool them in iced water. Drain and reserve.
Reconstitute the dried mushrooms in hot water. Strain and reduce the steeping liquid to 2 tablespoons over high heat. Add the chicken broth and bring to the simmer for 5 minutes. Chop up the softened dried mushrooms. Submerge wild mushroom in cool water, drain. Cut larger mushrooms in half.
Heat 2 tablespoons olive oil in a large skillet. Sauté the leek and scallion slices until they wilt. Stir in the garlic for 30 seconds. Add the mushrooms both the fresh and chopped dried and cook slowly for 5 minutes. Fold in the fava beans and asparagus tips.
Return the contents to a simmer. Add 1/4 cup of the chicken broth, cover and cook for 5 minutes. Uncover and heat to reduce the juices. Season to taste with salt and pepper.
Dressing for Greens:
Spoon 1 tablespoon chicken broth into a salad bowl. Whisk in the remaining 2 tablespoons olive oil and 1 tablespoon lemon juice or more for balance.. Season to taste with salt and pepper.
Rinse, spin dry and separate the frisée. Toss the greens in the dressing and divide them among the plates. Spoon the warm beans, asparagus and mushroom mixture next to the salad greens.
Slice the goat cheese into 1" thick slices and place a slice on each plate next to the vegetables. Sprinkle on the chives.
Serve immediately with crusty French bread and butter.