YIELD: serves 6

6 each Belgian endives
2 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 remaining endive and add to the fava beans. Toss with olive oil, add zest and sprinkle with salt and pepper; squeeze lemon juice over and toss together.

Mound beans on a salad plate and surround with whole endive spears. Garnish with a sprig of fresh chervil.

Recipe from Tom Stone, Assistant Director of Production, New York University Medical Center, New York, NY.