Serves 3.

Kosher or sea salt
1 cup shelled fresh fava beans (about 1 lb in pods)
1 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
1 Tbsp lemon juice
1 cup Red Dog strawberries, stemmed and quartered
Coarsely ground black pepper
1.5 cups Red Dog spinach
Pecorino cheese

In a large pot over high heat, bring 1 quart of water to a boil. Add a pinch of salt and the fava beans. Boil 1 minute; drain and cool fava beans in ice water. Once drained, pinch one end and slip off tough skins of larger beans (skin on small beans is not usually tough). Discard skins.

In small bowl, prepare salad dressing by whisking together olive oil, vinegar and lemon juice.

In large bowl, season shelled fava beans and strawberries with salt and pepper. Add spinach and enough dressing to coat salad lightly. Mix gently and spoon onto a platter or 3 salad plates. With a vegetable peeler, shave cheese generously over salad. Grind more pepper on top.