Shrimp, Fava Bean, and Asparagus Salad

Ingredients

• 1 1/2 teaspoons honey
• 1 teaspoon Dijon mustard
• 1/4 cup fresh lime juice
• 1 tablespoon chopped fresh tarragon leaves
• 2/3 cup extra-virgin olive oil
• 1 tablespoon finely chopped fresh chives (wash and dry before chopping)
• 2 pounds fresh fava beans
• shelled (about 1 cup)
• 1 pound thin asparagus
• trimmed and cut diagonally into 2-inch pieces
• 1 pound medium shrimp (about 30)
• shelled and deveined
• 3 cups mache* (lambs-lettuce), rinsed and dried", "1 1/2 cups frisee* (French curly endive), rinsed and dried", "Garnish: 1 tablespoon finely chopped fresh chives", "*available at specialty produce markets and some supermarkets

Instructions

1. In a small bowl whisk together honey, mustard, lime juice, and tarragon.
2. Add oil in a stream, whisking until emulsified, and season with salt and pepper.
3. Dressing may be prepared up to this point 1 day ahead and chilled, covered.
4. Bring dressing to room temperature before proceeding.
5. Stir in chives.
6. Have ready a large bowl of ice and cold water.
7. In a large saucepan of boiling salted water cook favas until crisp-tender, about 2 1/2 minutes, and transfer with a slotted spoon to ice water to stop cooking.
8. Drain favas in a colander and gently peel away outer skins.
9. Transfer favas to a large serving bowl.
10. Have ready another large bowl of ice and cold water.
11. Return water in pan to a boil and cook asparagus until crisp-tender, about 3 1/2 minutes.
12. Transfer asparagus with slotted spoon to ice water to stop cooking.
13. Drain asparagus in colander and pat dry with paper towels.
14. Return water in pan to a boil and cook shrimp until just cooked through, about 2 minutes.
15. Transfer shrimp with slotted spoon to paper towels to cool.
16. In bowl with favas, toss together 1/3 cup dressing, asparagus, shrimp, mache, frisee, and salt and pepper to taste.
17. Drizzle salad with some of remaining dressing and garnish with chives.