Shrimp, Fava Bean, and Asparagus Salad

1. 1

   In a small bowl whisk together honey, mustard, lime juice, and tarragon.

2. 2

   Add oil in a stream, whisking until emulsified, and season with salt and pepper.

3. 3

   Dressing may be prepared up to this point 1 day ahead and chilled, covered.

4. 4

   Bring dressing to room temperature before proceeding.

5. 5

   Stir in chives.

6. 6

   Have ready a large bowl of ice and cold water.

7. 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.

8. 8

   Drain favas in a colander and gently peel away outer skins.

9. 9

   Transfer favas to a large serving bowl.

10. 10

    Have ready another large bowl of ice and cold water.

11. 11

    Return water in pan to a boil and cook asparagus until crisp-tender, about 3 1/2 minutes.

12. 12

    Transfer asparagus with slotted spoon to ice water to stop cooking.

13. 13

    Drain asparagus in colander and pat dry with paper towels.

14. 14

    Return water in pan to a boil and cook shrimp until just cooked through, about 2 minutes.

15. 15

    Transfer shrimp with slotted spoon to paper towels to cool.

16. 16

    In bowl with favas, toss together 1/3 cup dressing, asparagus, shrimp, mache, frisee, and salt and pepper to taste.

17. 17

    Drizzle salad with some of remaining dressing and garnish with chives.

* Per serving · 4 servings · Values may vary.