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1
In a small bowl whisk together honey, mustard, lime juice, and tarragon.
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2
Add oil in a stream, whisking until emulsified, and season with salt and pepper.
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3
Dressing may be prepared up to this point 1 day ahead and chilled, covered.
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4
Bring dressing to room temperature before proceeding.
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5
Stir in chives.
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6
Have ready a large bowl of ice and cold water.
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7
In a large saucepan of boiling salted water cook favas until crisp-tender, about 2 1/2 minutes, and transfer with a slotted spoon to ice water to stop cooking.
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8
Drain favas in a colander and gently peel away outer skins.
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9
Transfer favas to a large serving bowl.
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10
Have ready another large bowl of ice and cold water.
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11
Return water in pan to a boil and cook asparagus until crisp-tender, about 3 1/2 minutes.
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12
Transfer asparagus with slotted spoon to ice water to stop cooking.
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13
Drain asparagus in colander and pat dry with paper towels.
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14
Return water in pan to a boil and cook shrimp until just cooked through, about 2 minutes.
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15
Transfer shrimp with slotted spoon to paper towels to cool.
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16
In bowl with favas, toss together 1/3 cup dressing, asparagus, shrimp, mache, frisee, and salt and pepper to taste.
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17
Drizzle salad with some of remaining dressing and garnish with chives.
