Salad of Fava Beans and Belgian Endive with a Citrus Vinaigrette

YIELD: serves 6

6 each Belgian endives
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

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