Ingredients

• 2/3 cup cooked, peeled fava beans
• 1/2 package salad mix
• 1/2 kohlrabi
• 100 g arugula
• 100 g cherry tomatoes
• 1 scallion (young onion with chives)
• 30 g pine nuts
• 1 green jalapeño pepper
• vinaigrette: 1/4 clove of garlic, 1 teaspoon dijon mustard, 1 tablespoon maple syrup, 1 tablespoon lemon juice, 4 tablespoons extra virgin olive oil, salt and freshly ground pepper

Preparation

1. Prepare the fava beans: cook in salted water, drain and peel. Arrange the lettuce on a platter.
2. Peel the kohlrabi and grate it, arrange on the lettuce, alternating with arugula. Sprinkle with the peeled fava beans, arrange halved cherry tomatoes and sprinkle with chopped scallion and chives, pine nuts toasted in a dry pan, and chopped jalapeño pepper.
3. Vinaigrette: mix grated garlic with mustard, then add maple syrup and mix. Combine with lemon juice and olive oil, season with salt and pepper, drizzle over the salad.