Serves 6 / The mint, both raw and blanched, is a shiny contrast to the pleasant funk of the cheese. Ingredient tip: You’ll need 3 pounds of favas in the pod to yield 2 cups shelled, blanched, and peeled beans. If you can’t find fresh beans, frozen will do; just be careful not to overcook. And any seasonal mix of beans will work; in the fall, try cranberry beans.

2 cups shelled fava beans
1 cup ragged whole-wheat breadcrumbs
1 tablespoon olive oil, plus 1/2 teaspoon
2 medium shallots, sliced
1/2 cup thinly sliced fresh mint leaves
1 4-ounce log goat cheese

Mint Vinaigrette (makes 1/2 cup)
1 cup fresh mint leaves
1/6 cup rice wine vinegar
1/2 tablespoon Dijon mustard
1/2 medium shallot
1/4 cup olive oil

1. To make vinaigrette: Blanch mint in boiling water for 20 seconds, then drain and plunge into ice water. Drain and chop roughly. Combine mint, vinegar, mustard, and shallot in a blender; spin. Add oil in a slow stream and adjust seasoning with salt and pepper.

2. Blanch beans in boiling salted water until tender with a little crunch; drain, quickly plunge into ice water, and drain again. Tear bread into irregular shards to make 1 cup; toss with 1 tablespoon olive oil, salt, and pepper, and bake at 350˚ for 8–12 minutes, until crisp and light brown.

3. In a large sauté pan, cook shallots in 1/2 teaspoon olive oil until wilted and golden; season with a little salt. Add beans. When mixture is hot, add vinaigrette, breadcrumbs, and sliced mint leaves; toss to combine, and adjust seasoning with salt and pepper. Place a dollop of goat cheese in the bottom of a warmed shallow bowl. Top with bean salad, grind some pepper over it, and serve immediately.

PER SERVING: 211 cal, 68% fat cal, 16g fat, 5g sat fat, 9mg chol, 7g protein, 11g carb, 3g fiber, 172mg sodium