YIELD: serves 6
6 each Belgian endives
2 1/2 cups fava beans, poached and peeled
6-8 oz. extra virgin olive oil juice and zest from 1 lemon salt and pepper to taste
Remove the fava beans from the pods and poach very briefly in a large pot of salted water; put in ice water immediately to retain all the color. When cool, remove the beans from the tough outer skin and place in a bowl.
Remove 24 spears from the endive and set aside. Slice remai