¾ cup of shelled, blanched and peeled fava beans
1 cup medium diced Chapel Hill Creamery
1 pinch of julienned spring onion
2 tsp. dry oregano or 1 T. of fresh chopped oregano
½ tsp. chili flakes
½ c. extra virgin olive oil
Salt and pepper to taste
pickled shiitake mushrooms
Shell fava beans. Blanch for 1 minute in salted water at a rolling boil. Shock in ice bath.
Cool and peel the fava beans.
Mix the cheese, oregano, chili flakes and extra virgin olive oil together. Marinate for at least 3 hours and up to two days. Toss together the fava beans and marinated cheese mixture. Taste and season with salt and pepper. Place the bean mixture in the center of a dish and garnish with the julienned spring onion, and pickled shiitakes. Drizzle with extra virgin olive oil.
Pickled Shiitake Mushrooms:
2 c. red wine vinegar
2 c. sugar
1 Tbsp. mustard seed
1 Tbsp. coriander seed
1 Tbsp. pink peppercorns
2 c. julienned shiitake mushrooms
Bring first five ingredients to a boil. Remove from heat and add the mushrooms.
Refrigerate until cool.