Warm Spring Salad with Meyer Lemon and Green Garlic Vinaigrette

for the greens:

• 1 small bunch dandelion greens, washed and ends trimmed
• 1 small bunch red kale, washed and stemmed
• 1 small bunch brocollini, washed and ends trimmed
• 16 thin asparagus spears, washed and ends trimmed
• 1 pound fava beans, shucked
• 1 stalk from the green garlic, thinly sliced
• a handful or two, golden pea shoots
• a few shavings of your best aged parmesan for garnish
• extra virgin olive oil for pan
• salt + pepper to taste

for the vinaigrette:

• 4 tablespoons extra virgin olive oil
• 1 tablespoon champagne vinegar
• 3 cloves finely chopped green garlic
• 2 tablespoons freshly squeezed meyer lemon juice
• 1 tablespoon toasted pine nuts
• a pinch of sugar
• salt + pepper to taste

1. In a blender or food processor, put all the ingredients together and blend or pulse until dressing is emulsified and pine nuts are pulverized.
2. Blanch the fava beans for about two minutes, and submerge them into an ice bath to cool. Shuck them by zipping the seam off and exposing the shells. Then tear a bit of the top corner of the outer shell and pinch together until the green fava pops out. and set aside.
3. Coat the bottom of a large sauté pan with olive oil and heat. Add the asparagus and broccolini, and stir them for 3-4 minutes or until they are just tender-crisp. Then add in the kale, dandelion greens, the thinly sliced stem of the green garlic, fava beans, salt +pepper and continue to stir until the greens are just wilted (about 2 minutes).
4. Divide onto plates and place the pea shoots on top, then drizzle with the dressing, shavings of parmesan and salt + pepper to taste.