Fava Bean Salad With Jamon And Fresh Mint - cooking recipe

Ingredients

3 cups fresh fava beans, shelled (about 3 pounds unshelled)
1 1/2 cups escarole, shredded
3 ounces serrano ham, cut into thin slivers
1/3 cup fresh mint leaves
2 large shallots, minced
sea salt
pepper, freshly ground
1/4 cup extra virgin olive oil
2 tablespoons sherry wine vinegar (GOOD red wine vinegar may be used)
2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1 garlic clove, pressed

Preparation

Boil the fava beans until just tender, 2-3 minutes.
Drain, rinse, and peel (skip the peeling if using edamame).
In a serving bowl, combine the beans, escarole, ham, mint, and shallots. Season to taste with salt and pepper.
In a small bowl, combine the remaining ingredients and whisk to form a dressing.
Add the dressing to the salad, and toss to combine.
Taste, and add more salt or pepper if needed.
Serve at once.