5 cups loosely packed, mixed fava bean and pea
leaves, tender tips only
For the Lemon Vinaigrette
1 Tablespoon fresh lemon juice
1 Tablespoon cream
Pinch of salt
Pinch of sugar
2 Tablespoons extra-virgin olive oil
Make the vinaigrette: Shake the lemon juice,
cream, salt and sugar in a jar or whisk in a bowl
until the sugar and salt have dissolved. Whisk in
the oil until emulsified.
Toss the greens with the dressing at the very last
minute, and plate.