Chef Jackie's Fava Bean Pecorino Salad

Fava Bean Pecorino Salad
Serves 2

2 #s Young, early Fava beans, blanched and shelled
1/2 # Pecorino or caciottaa cheese, 1/2 cup cubed, rest shaved for garnish
2 tablespoons good quality olive oil
1 lemon, juiced
A few slices of prosciutto Toscano, thinly sliced, for garnish
Kosher salt and freshly ground black pepper, to taste

Bring a medium pot of water to a boil. Season with salt. Add the shelled fava beans, blanch for 1 minute. Remove to an ice bath. Once cool enough to handle, shell again, leaving you with a beautiful bright green fava.

Place favas into a large bowl. Add cubed cheese, olive oil, and juice of the lemon. Season heavily with salt and black pepper. Toss until evenly coated. Place into serving dish, garnish with Prosciutto Toscano and more shaved pecorino.