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Spring Salad with Fava Beans


Coarse salt and freshly ground pepper
1 1/4 pounds fresh fava beans, shelled (11/2 cups)
1/2 head frisee, leaves separated
5 ounces baby spinach
3/4 cup packed fresh mint
1 small carrot, peeled into thin ribbons
1 shallot, halved and thinly sliced
4 ounces fresh goat cheese
2 tablespoons white-wine vinegar
1/4 cup extra-virgin olive oil



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