Spring Fava Bean Salad

1 1/2 Cups Shelled and Skinned Fava Beans, Fresh and Blanched or Frozen and Thawed

1 Skinny Leek (1/2 Cup Thinly Sliced)

2 Tablespoons Toasted Pine Nuts, or Chopped Cashews

1 12-Ounce Bag Frozen Artichoke Hearts, Thawed

9 Ounces Fresh Baby Spinach

Spicy Lemon Dressing:

1/2 Teaspoon Lemon Zest

2 Tablespoons Fresh Lemon Juice

1 Tablespoon Maple Syrup

1 Teaspoon Nanami Togarashi, or a Pinch of Red Pepper Flakes, to Taste

Pinch Salt

1/4 Cup Extra-Virgin Olive Oil

Although you can probably figure out what to do with the above ingredients, here's how it all goes down: Prep all of your veggies and toss together, leaving only the spinach separate. Set aside.

Whisk together the dressing ingredients, leaving the olive oil out until last, and slowly drizzle it in while continuously whisking to form a vinaigrette. Toss the bulk of the veggies with the dressing; You may have a little bit extra, depending on your tastes. Simply serve that on the side for guests to add as they desire. Pile the plain spinach into a large bowl, and place the dressed vegetables in a mound in the center. Serve, and toss at the table, if you like.

Makes 6 - 8 Servings

©Hannah Kaminsky http://www.bittersweetblog.com