Fava Bean, Mint & Prosciutto Salad

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.

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