Fava Beans and Asparagus with Whipped Chèvre

Enjoy the contrast of crunchy freshness of the Fava Bean and Asparagus contrasted with the Whipped Chèvre.

Fava Beans and Asparagus Salad  Directions

• Bring a large pot of heavily salted water to a rolling boil.  While water reaches boiling point, prepare ice bath.  
• Blanch fava beans in boiling water for 3 minutes then, using a slotted spoon, transfer to ice bath. Blanch asparagus in boiling water for 1 minute, transfer to ice bath.
• In a small bowl, toss together fava beans and asparagus, in the vinaigrette, season with salt and pepper to taste.  
• In a mixer fitted with paddle attachment, beat cream cheese and chèvre on medium speed until light and fluffy, season with salt and pepper to taste.
• To assemble the dish, divide whipped cheese evenly by neatly spooning a mound in the center of each plate.  
• Dent each mound, forming a crater deep enough to hold ¼ teaspoon of Blis Elixir followed by 1 teaspoon of olive oil.
• Arrange the dressed favas and asparagus onto each cheese plate and season with coarsely ground black pepper. Serve Immediately.

Tip: Recipe can be made 1 day ahead of time and kept refrigerated until ready to assemble. Bring to room temperature before serving.  

Note: Yields: 1¾ cups

Serves 4

To make the champagne vinaigrette:

• 1 cup champagne vinegar  
• ¹/₃ cup honey
• ¹/₃ cup olive oil
• 1 tablespoon freshly squeezed lemon juice

Method

• Combine all of the ingredients in a nonreactive bowl, adding the honey last to prevent it from sticking to the bottom of the bowl.  
• Whisk vigorously until combined.

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