Instructions: In a large bowl, whisk together the lemon juice and salt until the salt is fully dissolved in the liquid. Add several grindings of black pepper and the olive oil and whisk until well blended. Set the bowl aside.

Shell the fava beans. Bring a small saucepan three-quarters full of water to a boil. Add the shelled favas, blanch for not a second more than 1 minute (dont wait for the water to return to a boil). Drain favas in a colander and run cold tap water over them until they cool.

Using your fingertips, pinch off the bright green ends of the spongy shells and squirt the bean into a measuring cup. You should have about 1/2 cup shelled favas.

Give the vinaigrette a final quick whisk. Add the arugula, green onion and favas and toss well. Divide into four bowls. With a vegetable peeler, shave thin curls of the pecorino over the salads. Serve immediately.

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