Delicious early summer meal. Best served cool but not chilled.
1 1/2 pounds Fresh Fava Beans
1/2 cup shredded mint
8 ounces prosciutto
1/4 c + 1 T olive oil
1 1/2 t quality mustard
1 t sugar
2 T white wine vinegar
Peel fava beans, blanch for 2 minutes. Drain, immediately transfer to cold water (+ ice if you have it). Young fava beans do not need a second peeling, older fava beans have a coat around each bean that will need to be removed.
Cut prosciutto into 1" squares. Heat 1 T olive oil over medium high heat in heavy skillet. Add prosciutto, cook 3 minutes or until crispy.
Combine mustard, sugar and vinegar. Whisk in 1/4 c olive oil until well combined. Add salt and pepper to taste.
Toss, serve over seasonal lettuce. Bibb is especially nice.