Ingredients

Serves 6

　　

For dressing

1 1/2 teaspoons honey

　　1 teaspoon Dijon mustard

　　1/4 cup fresh lime juice

　　1 tablespoon chopped fresh tarragon leaves

　　2/3 cup extra-virgin olive oil

　　1 tablespoon finely chopped fresh chives (wash and dry before chopping)

　　2 pounds fresh fava beans, shelled (about 1 cup)

　　1 pound thin asparagus, trimmed and cut diagonally into 2-inch pieces

　　1 pound medium shrimp (about 30), shelled and deveined

　　3 cups mâche* (lamb's-lettuce), rinsed and dried

　　1 1/2 cups frisée* (French curly endive), rinsed and dried

　　Garnish: 1 tablespoon finely chopped fresh chives

　　*available at specialty produce markets and some supermarkets

　　

Make dressing:

Step 1

In a small bowl whisk together honey, mustard, lime juice, and tarragon. Add oil in a stream, whisking until emulsified, and season with salt and pepper. Dressing may be prepared up to this point 1 day ahead and chilled, covered. Bring dressing to room temperature before proceeding. Stir in chives.

　　

Step 2

Have ready a large bowl of ice and cold water. 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. Drain favas in a colander and gently peel away outer skins. Transfer favas to a large serving bowl.

　　

Step 3

Have ready another large bowl of ice and cold water. Return water in pan to a boil and cook asparagus until crisp-tender, about 3 1/2 minutes. Transfer asparagus with slotted spoon to ice water to stop cooking. Drain asparagus in colander and pat dry with paper towels.

　　

Step 4

Return water in pan to a boil and cook shrimp until just cooked through, about 2 minutes. Transfer shrimp with slotted spoon to paper towels to cool.

　　

Step 5

In bowl with favas, toss together 1/3 cup dressing, asparagus, shrimp, mâche, frisée, and salt and pepper to taste. Drizzle salad with some of remaining dressing and garnish with chives.