Ingredients
6 cups watermelon in 1-inch dice
2 cups shelled fresh fava beans, peeled (blanch first for easier peeling if desired), from about 4 pounds in the pod
1 cup aged Pecorino Toscano shavings
½ teaspoon fine sea salt
freshly ground black pepper
¼ cup extra virgin olive oil
Preparation
Place watermelon in a salad bowl and add the fava beans and half the Pecorino Toscano. Season with the salt and plenty of pepper, then drizzle with the olive oil. Mix thoroughly.
Serve from a salad bowl or divided among 6 salad plates, with the rest of the Pecorino on top.
VINO A soft, young Vernaccia from Tuscany is gently enough to let these delicate ingredients shine.
