Spring Pea and Bean Salad with Shaved Pecorino Cheese

Ingredients

• 1 cup fresh or frozen edamame, shelled
• 1 cup fresh or frozen green peas
• 1 cup fresh or frozen lima beans
• Zest and juice of 1 small lemon (about 1 teaspoon zest and 2 1/2 tablespoons juice)
• 3 tablespoons white wine vinegar
• 2 green onions, minced
• 2 tablespoons chopped fresh mint, plus more for garnish
• 1 tablespoon chopped fresh chives
• 1/4 cup extra-virgin olive oil
• Sea salt, to taste
• Freshly ground pepper, to taste
• 1 ounce pecorino cheese, shaved

Preparation

1. 1. Cook edamame in boiling salted water about 2 minutes or until crisp-tender. Remove with a wire-mesh strainer, and plunge beans into ice water to stop the cooking process; drain and set aside. Return water to a boil; add peas, and cook about 4 minutes, repeating draining process. Repeat with lima beans, cooking about 5 minutes.
2. 2. Combine lemon zest and juice and next 4 ingredients in a small bowl. Slowly whisk in oil until well blended. Season with salt and pepper.
3. 3. Place peas and beans in a medium bowl, and toss with vinaigrette. Top with pecorino, and garnish, if desired.