Tarla Cuisine

Asparagus, snow pea and pea sprouts salad with ricotta

1C ricotta cheese

2 tsp. lemon zest

salt and freshly ground pepper

1 lb. fresh fava beans, shelled (about ½ cup)

½ lb. snap peas, cooked in boiling salted water until crisp-tender,  

  rinsed, drained and halved lengthwise

1 lb. asparagus, tough stalks discarded, cooked in boiling salted

  water until crisp-tender, rinsed and drained, cut in half lengthwise

1 Tbsp. Italian parsley leaves, chopped

1 Tbsp. mint leaves, chopped

1C baby arugula

1C pea shoots

1/3C toasted hazelnuts, skinned and chopped

vinaigrette

2 Tbsp. pear vinegar

1 Tbsp. sherry wine vinegar

1 tsp. honey mustard

4 Tbsp. olive oil

salt and freshly ground pepper to taste

Shake vinaigrette ingredients together in a jar.  In a medium bowl, whisk ricotta cheese with lemon zest, salt and pepper to taste.  In a medium pan of salted boiling water, cook the fava beans until the skins start to loosen, about 2 minutes.  Drain and cool under cold running water, then squeeze the fava beans from their skins. Toss with herbs and one tablespoon of vinaigrette.

Toss asparagus and snow peas with remaining vinaigrette.  Add the arugula, pea sprouts and hazelnuts and toss again.  Divide among plates and spoon the ricotta and favas over the top.

MAKES:  6 servings