This salad has bold flavors, history, cunning subtlety and seductive harmonies, all presented in apparentsimplicity.  As we show it to you today, we know that tomorrow this recipe will have your family and guest lost in dreams of what is yet to come as they savor it’s many dimensions.

Buffalo Mozzarella & Fava Bean Salad
 
3 cups fava beans, shelled and blanched
(Remove the beans from the pod and blanch in boiling salted water for about 25 seconds. Drain and refresh in ice water.)
1 cup mint leaves, coarsely chopped or torn
1 cup basil leaves, coarsely chopped or torn
1/2 medium-sized red onion, thinly sliced

8 small tomatoes halved
2 Tbsp lemon juice
4 Tbsp Basil Infused Extra-Virgin Olive Oil
Fleur de Sel and black pepper to taste
150 g prosciutto, thinly sliced
1/2 to 1 lb buffalo mozzarella   

For Finishing:

Bariani Extra-virgin Olive Oil ; Saba drizzle and Italian Herb Gourmet Cheese Wafer Crisp
For the fava bean salad, toss all ingredients (except prosciutto, mozzarella, and Crisp Wafers) together before serving and season to taste. Leave it to come up to room temperature.
Slice mozzarella. To assemble the dish, scoop a pile of fava bean salad onto each plate, dress with the prosciutto, mozzarella and tomatoes halves and top with Cheese Wafer Crisp. Drizzle with Bariani olive oil and ground fresh pepper if you like.

Buffalo mozzarella is an artisan ingredient. Be sure to work this recipe through with other high-quality mozzarella, avoiding cheaper versions with higher moisture contents. Serves 6.

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