Inspiration Returns in a Fuzz-Lined Beanpod

I felt like it had been a long time since the thrill of kitchen inspiration had blessed me with a visit. Like I'd eaten too much leftover soup and meals grabbed on the go. Thankfully I saw the light (literally, in the form of the sun, finally illuminating the flowers and tree buds), and felt the offer of spring on the 40 mph winds that seem to be incessantly blowing through my fair city. Adding to my springtime bliss was a blessing of fresh fava beans in the produce section of the international grocery. Californians may take fresh favas for granted but we here in the midwest have to grab 'em when we can and commit their green, marshy flavor to our palettes' memories as they are not so easy to come by (or to prepare for that matter). I for one enjoy the challenge of shelling any bean and so don't mind the double-shelling favas require. Give me a seat on the porch and a bucket of beans, some iced tea (or beer) and I'll be quite content.
Digression!
So, Fava beans and mint and pecorino are a classic combination of springtime flavors. I decided to add some shittake mushrooms; I have been thinking about marinated mushroom salads lately and I like the contrast of dark, woodsy mushroom flavor against the bright green bean flavors, to say nothing of the grassy, buttery zip of the crumbled pecorino. Tie it all together with a simple dressing of mint, honey, and lemon juice, toss, marinate for a bit, and there you have it. I could parallel a spring day here: bare brown branches represented by the mushrooms, dark greening grass of fava beans, lemon sunshine, and tender green leaf buds as mint. Corny?
Yummy.
Fava Bean and Shittake Salad

1 pound Fresh Fava Beans, peeled (If I had to substitute something here I think I'd reach for shelled edamame)
1/2 # fresh Shittake mushrooms
2 oz. pecorino romano, crumbled
fresh mint
honey
lemon
1 tsp. fresh garlic, minced
olive oil

1. To prepare the fava beans: open the shiny green pods and collect the beans in a bowl. Blanch the beans in boiling salted water for 1-2 minutes, then plunge into an ice water bath. Drain. Use your thumbnail to puncture the light green skin surrounding the bean, then give a little squeeze. The innermost and true fava bean should slip right out.
2. Clean, destem, and cut the shittake mushrooms into about 1/5 th inch slices. Saute in a tablespoon or two of hot olive oil, turning after few minutes and making sure all the mushroom slices get browned on both sides. Set aside.
3. While the mushrooms cook, (or better yet, before you clean the mushrooms) combine the garlic with 1-2 Tbs olive oil in the bowl you will mix the salad in. Let the garlic rest in the oil until you are ready to assemble the salad. When you are ready to add all the other ingredients, use a fork or spoon to pull most of the garlic out of the oil. (The garlic will have lent some of its flavors to the oil, leaving you with a hint of garlic- I use this technique often when making dressings)
4. Whisk 1-2 tsp. honey and the juice of one lemon into the garlic-infused olive oil. Season with salt and pepper. Taste. Add more honey if the lemon juice is too pithy and overpowering. Add the shelled fava beans, sauteed mushrooms, and pecorino crumbles* into the dressing. Add 1/2 cup chopped mint and toss it all together. Taste again for zip, sweetness, and seasoning. Let rest for an hour or more before serving for tastiest results.
*to crumble the cheese, set it out and let it come to room temperature, then poke with a fork and give a little twist. The cheese will break apart into natural chunks, which will look natural and add an interesting texture to the salad.