- 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
- 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.
- 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.
- 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.
- 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.
- 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.