300 g frozen fava beans (broad lima beans)*
100 g baby romaine leaves or any young salad
greens
¼ cup 50 mL Tre Stelle Reggiano Cheese, coarsely grated
1 tub 200 g Tre Stelle Bocconcini, cut into ¼ slices

Dressing
2 cloves garlic, minced
2 tbsp 30 mL freshly squeezed lemon juice
2 tbsp 30 mL flat leaf parsley, finely chopped
¼ cup 50 mL olive oil
salt and pepper to taste

In a large saucepan of salted water, blanche the beans for no more than 2 minutes; plunge into cold water and drain. Gently shell to remove the tough skins; set aside.

Dressing: In a medium bowl or salad shaker; combine the garlic, lemon juice, olive oil, parsley and salt and pepper; set aside.

Arrange the salad greens, beans, Reggiano and Mozzarella on plates and serve with the dressing.

Makes 4 servings.

* Alternatively edamame (soya beans) or lima beans can be used instead of fava beans