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Salad of Fresh Fava Beans with Pecorino Romano Cheese

2 lb Fresh Fava Beans (to yield about 8 oz. shelled)
2 Shallots, peeled & finely chopped
Salt and Fresh Ground Pepper
Juice of 1 lemon
10 tb Olive Oil (extra virgin)
1 Head baby lettuce (such as Boston Bibb), washed & dried
1 bn Watercress, washed & dried
6 oz Pecorino Romano Cheese, cut in 1" cubes

Bring water to boil in a saucepan. Add the Shelled fava beans and simmer for 1 to 2 minutes. Drain and, when cool enough to handle, pinch off and discard the outer skin from each bean.

Place the shallots in a small bowl, add salt and pepper and stir in the lemon juice to dissolve the salt. Slowly whisk in the olive oil.

Line a platter or 4 salad plates with lettuce. Arrange watercress and fava beans atop the lettuce. Drizzle on vinaigrette and the cubes of pecorino over all.

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