Ingredients
1 cup shelled fresh English peas
1 cup shelled fresh fava beans
1 cup sliced fresh sugar snap beans
1/2 diced spring onion
1/4 cup chopped mixed herbs (basil, mint, majoram, tarragon, chervil, etc.)
1 lb new potatoes (Yukon Gold, Russian fingerling, Banana, or similar)
Extra virgin olive oil
Wine or champagne vinegar, plus a squeeze of fresh citrus.
Dijon mustard
salt / pepper
Preparation
Blanch English peas, favas and snap peas separately in salted slow boiling water for 2-3 minutes each, or until crisp tender. Shock each in iced water to stop cooking. Drain and pat dry with towels.
Remove skin from favas. Slice snap beans on bias. Add to peas in a bowl.
Add chopped mixed herbs to bowl.
Boil unpeeled potatoes about 10-15 minutes until tender. Drain and set aside.
Make vinaigrette.
Slice potatoes into about 1/3" thick coins and arrange on large plate in one layer. Drizzle with vinaigrette.
Toss vegetables in bowl with remaining vinaigrette.
Mound peas and favas on top of potatoes.
Finishing salt, fresh ground pepper, drizzle of extra virgin olive oil, and a squeeze of citrus.
