"Spring Salad with Pistachios & Burrata Toasts" – Rachael Ray

Ingredients

• 1 cup fresh shelled fava beans
• 1 bunch asparagus, trimmed
• 1 small bulb fennel, thinly sliced
• 3 cups medium to large arugula or baby kale
• ½ white or red onion, very thinly sliced on a mandoline or with a knife
• 1 cup coarsely chopped fresh mint leaves
• ¼ cup fresh tarragon leaves, coarsely chopped
• ¼ cup chopped chives and chive flowers, for garnish
• Juice of 1 small lemon
• 2 tbsp. white wine vinegar or Champagne vinegar
• 1 small shallot, peeled and grated or finely chopped
• ⅓ cup EVOO
• 1 tsp. crushed red pepper
• ½ cup pistachios (preferably Sicilian), lightly toasted
• 4 large or 8 small slices of sesame Italian bread, toasted or grilled
• 1 large clove garlic, halved
• 2 balls burrata (about 8 oz. each)
• Flaky salt, for sprinkling