Asparagus & Fava Bean Salad

Ingredients

• ¼ cup pistachios, toasted and chopped
• 2 tablespoons champagne or lemon vinegar
• 1 tablespoon minced shallot
• Kosher salt to taste
• ⅓ cup Zupan’s olive oil
• 1½ cups fava beans, blanched and peeled
• 1 bundle asparagus, cut into 1½-inch pieces, blanched
• 1 cup baby arugula
• 2 cups parsley leaves
• ¼ cup mint leaves
• ¼ cup chives, cut into ½-inch pieces
• 2 cups shaved asparagus (optional)
• 3 tablespoons edible flowers (optional)