Goat Cheese

SAVORY

May 30

Fava Beans, Olive Oil, Shallots, and Mint

Chef John Sundstrom of Lark | Seattle

INGREDIENTS:

Fava Bean Salad:
1 cup fresh, shucked fava beans, blanched and shocked
1 teaspoon minced shallot
1 tablespoon olive oil
1 tablespoon chiffonade mint
Kosher salt
Black pepper, freshly ground

To Assemble and Serve:
One 4-ounce disk Laura Chenel chevre, room temperature
Olive oil
Mint, chiffonade
Grilled bruschetta or crostini

METHOD:

For the Fava Bean Salad:
In a medium salad bowl, add fava beans, shallot, olive oil, mint, salt, and pepper. Toss to combine.

To Assemble and Serve:
Place chevre on a serving plate. Spoon Fava Bean Salad on and around chevre then drizzle with olive oil and top with mint. Serve with grilled bruschetta or crostini.

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