Fava Bean Salad with Roasted Garlic Vinaigrette from Martha Stewart - Cooking by the Book

Ingredients

• 1 head garlic, ½ inch cut off the top to reveal the individual cloves
• 3 tablespoons red wine vinegar
• ¼ teaspoon red-pepper flakes
• 1 tablespoon extra-virgin olive oil
• ¾ teaspoon coarse salt
• Freshly ground pepper, to taste
• 1 pound shucked fresh fava beans [from 3 pounds of pods, about 3 ½ cups of beans]
• 1 medium cucumber, quartered lengthwise and thinly sliced
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 cup fresh corn kernels [from 2 ears of corn]
• ½ red onion, thinly sliced [about ½ cup]
• 2 ounces feta cheese, crumbled