INGREDIENTS

INSTRUCTIONS

Make dressing: 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. 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 a bowl with favas, toss together 1/3 cup
dressing, shrimp, mache, frisee, and salt and pepper to taste. Drizzle
salad with some of the remaining dressing and garnish with chives. This
recipe yields 6 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet
Magazine From the TV FOOD NETWORK - (Show # CL-9094 broadcast 03-26-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-02-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.

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