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), Scallion (1 bunch), Radish (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 Leaf (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.

Flip and broil the other side until golden, 1-2 minutes more. Transfer the bread to a serving board or platter.

Spread each slice of bread with ricotta and mound the endive salad on top. Serve immediately.