3 slices prosciutto or serrano, sliced into strips
2 fennel bulbs
about 3 lbs of fresh fava beans (weight is with the pod)
about 12 mint leaves, julienned
feta, crumbled in to taste
1. clean the fennel bulbs and discard the thickest, coarsest outer layer of the bulb. Cut it in half vertically, and slice into paper-thin slices (a mandolin will apparently work fine for this, but I am mandolin-phobic). Take a small portion of the feathery greens and slice those, as well. Don't take a ton- this is an herbal-ish addition to the salad, not a way to use all of the fennel greens.
2. shuck the fava beans. If the bean skin is a whitish-green instead of a vivid spring green (usually the case with larger beans), use your fingernail to dig in a little to the bean skin, and slide the bean out. If the bean is a bright, spring green, skip it. Skinning every bean is a real pain, and I try to avoid it if possible. Toss the beans in with the fennel and the chopped fennel greens.
3. Add the prosciutto and mint, and dress with olive oil, lemon and salt. Add some feta, toss, and taste. Adjust feta, lemon juice and salt accordingly.