From: Executive Chef Robbie Lewis, Bacar, San Francisco. Yield: 6 servings.

4 fennel bulbs
6 baby artichokes, trimmed
3 shallots, peeled
2 cups fava beans, blanched and shucked
6 red radishes
1⁄2 cup each, picked and torn basil, mint and parsley
1 bunch arugula, washed and trimmed
1 lb. ricotta dura or ricotta salata
1⁄2 cup toasted bread crumbs

Vinaigrette:
1⁄2 tsp. Dijon mustard
1 Tbsp. chopped shallot
1 Tbsp. chopped garlic
2 Tbsp. brined green peppercorns (coarsely chopped)
1⁄4 cup fresh-squeezed lemon juice
2 Tbsp. water
1⁄2 cup canola oil
1⁄4 cup extra virgin olive oil
1 Tbsp. creme fraiche or sour cream to taste, salt

For vinaigrette: In a blender, combine shallots, garlic, mustard, water and lemon juice. Blend until smooth. Combine oils separately. Continue blending lemon juice mixture. Slowly drizzle oil into blender to emulsify vinaigrette. Lastly, add creme fraiche. Mix in chopped green peppercorns by hand. Season with salt to taste.

For salad: Thinly slice with mandoline the fennel, artichoke, radishes and shallots into mixing bowl. Add blanched favas. Dress with vinaigrette and season with salt and pepper. Add torn herbs and arugula and spread evenly on the plates. Using a microplane, grate ricotta dura to cover the salad. Sprinkle toasted bread crumbs on top.