Instructions: Make dressing: In a small bowl, whisk together honey, mustard, lime juice, and tarragon. Add oil in a stream, whisking until emulsified, and season with salt and pepper. Dressing may be prepared up to this point 1 day ahead and chilled, covered. Bring dressing to room temperature before proceeding. Stir in chives.

Have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook favas until crisp tender, about 2 1/2 minutes, and transfer with a slotted spoon to ice water to stop cooking. Drain favas in a colander and gently peel away outer skins. Transfer favas to a large serving bowl.

Return water in pan to a boil and cook shrimp until just cooked through, about 2 minutes. Transfer shrimp with slotted spoon to paper towels to cool.

In a bowl with favas, toss together 1/3 cup dressing, shrimp, mache, frisee, and salt and pepper to taste. Drizzle salad with some of the remaining dressing and garnish with chives.

This recipe yields 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.