Spring Salad with Pistachios & Burrata Toasts

Salad & Dressing

• 1 cup fresh shelled fava beans
• 1 bunch asparagus, trimmed
• 1 small bulb fennel, thinly sliced
• 3 cups medium to large arugula or baby kale
• ½ white or red onion, very thinly sliced on a mandoline or with a knife
• 1 cup coarsely chopped fresh mint leaves
• ¼ cup fresh tarragon leaves, coarsely chopped
• ¼ cup chopped chives and chive flowers, for garnish
• Juice of 1 small lemon
• 2 tbsp. white wine vinegar or Champagne vinegar
• 1 small shallot, peeled and grated or finely chopped
• ⅓ cup EVOO
• 1 tsp. crushed red pepper
• ½ cup pistachios (preferably Sicilian), lightly toasted

For Serving

• 4 large or 8 small slices of sesame Italian bread, toasted or grilled
• 1 large clove garlic, halved
• 2 balls burrata (about 8 oz. each)
• Flaky salt, for sprinkling

• Step 1 Bring a medium pot of water to a boil for the favas. Prepare an ice bath.
• Step 2 Add the favas to the boiling water. Boil for 5 minutes, then drain and transfer the favas to the ice bath. Drain and peel the favas.
• Step 3 Using a vegetable peeler, shave the asparagus into ribbons; transfer to a large bowl. Toss with the favas, fennel, arugula, onion, and herbs.
• Step 4 In a small bowl, whisk the lemon juice, vinegar, and shallot; gradually whisk in the EVOO. Toss the salad with the dressing, then season to taste with salt and the crushed red pepper. Top the salad with the pistachios.
• Step 5 Rub the toast with the garlic clove, drizzle with EVOO, then spread with burrata. Season with the flaky salt.
• Step 6 Divide the salad among plates. Serve with the toasts.