For the dressing:

3 tablespoons Extra Virgin Olive Oil

1 teaspoon lemon zest

2 tablespoons fresh lemon juice

2 tablespoons finely chopped fresh flat-leaf parsley

1⁄2 teaspoon minced garlic

Salt and pepper to taste

 

For the salad:

1 (19-ounce) can fava beans, drained and rinsed

1⁄2 red bell pepper, finely chopped

2 tablespoons finely chopped red onion

2 cups arugula leaves

4 very thin slices (2 ounces) prosciutto

8 very thin slices Manchego cheese

 

Directions:

Whisk together the dressing ingredients in a medium bowl. Stir in the beans, bell pepper, and onion.

To assemble each salad, arrange a layer of arugula leaves on a plate. Add a mound of the bean mixture. Top with 1 slice of prosciutto and 2 shaved slices of cheese.

 

Makes 4 servings