This all turned out quite well.
For the salad, I shelled, then cooked in boiling water for 3 minutes, then peeled the favas- aren’t they a gorgeous color of green?! Then, I cut the kernels off one ear of corn and mixed them with the favas, also adding 1 tomato cut into wedges and 2 large sprigs of mint and 1 of tarragon cut into strips.
For the dressing, I decided to cook some thinly sliced shallots (half a bulb) and 1 clove of garlic, slivered, in EVOO just until things were soft and golden and starting to be fragrant. Into that, I put 1T of brown sugar, some sherry vinegar, some salt and pepper, and stirred until the sugar was dissolved. Then I dressed the bean mixture and studded the whole salad lightly with peppered goat cheese. I made this up as I went, so I wasn’t quite sure what to expect but it was definitely very nice.
The crab cakes were yummy as was the aioli served alongside them. T and I feel very sassified! ;)