Fava, Farro, Pecorino and Salami Salad from Six Seasons p 92. The recipe is available online at this link.
Kind of like eating an antipasto platter in a salad bowl.
I used spelt instead of farro, Point Reyes Toma instead of pecorino fresco and frozen fava beans instead of fresh. I'm sure fresh favas would be great but edamame or any number of other beans would work.
This is dressed very simply with red wine vinegar and olive oil and the sweet/tart flavor of the Katz brand vinegar that McFadden recommends added a lot.
