Endive and Fava Salad Tartines with Herbed Ricotta

In a small bowl, season the Shallots (2 Tbsp) with Kosher Salt (to taste) and Granulated Sugar (1 pinch) . Cover with White Balsamic Vinegar (2 Tbsp) and let sit for 10 minutes.

Meanwhile, bring a large pot of water to a boil over high heat. Shell the Fava Beans (3 cups) then drop them in the water and cook for 1 minute.

Drain and plunge them into an Ice (to taste) bath. Peel the favas and set them aside. In a large bowl combine the Endives (2 heads) , Scallions (1 bunch) , Radishes (1 bunch) , and fava beans. Whisk Extra-Virgin Olive Oil (1/3 cup) into the vinegar mixture, pour it over the vegetables and toss to coat. Taste and adjust the seasoning with salt, as needed. Add Fresh Basil Leaves (1/2 cup) .

In a small bowl, stir together the Ricotta Cheese (1 cup) , Fresh Herbs (1/2 cup) and zest of the Lemon (1) . Season with Freshly Ground Black Pepper (to taste) .

Preheat the broiler to high. Arrange the Peasant Bread (6 slices) on a sheet pan and drizzle with oil. Turn the slices over and drizzle with more oil. Transfer to the oven and broil for about 2 minutes, until golden, keeping an eye on them to prevent burning.