Step 1

In a large bowl, whisk together the 1 tablespoon mustard, 1 teaspoon oregano, 1/4 teaspoon red pepper flakes and 3 tablespoons white wine vinegar. Whisking constantly, gradually stream in up to 5 tablespoons of olive oil. Season with salt to taste.

Step 2

Remove the fava beans from their shells and add them to a heat-safe bowl. Cover the beans with boiling water, then cover the bowl with a lid and let sit for 10-15 minutes.

Step 3

While the beans are soaking, mandolin or thinly slice the one fennel bulb and one half of a sweet onion. Reserve 1/4 cup of fennel fronds. Add the sliced fennel and onion to the bowl with the dressing.

Step 4

Tear up the 3 slices of sourdough into bite-sized chunks.

Step 5

Set a pan over medium heat and add 2 tablespoons of olive oil. Add the bread and toast undisturbed for 3-4 minutes, then give them a stir and toast another 3-4 minutes, or until golden on all sides. Season with salt and add the croutons to the bowl with the salad.

Step 6

Drain the fava beans and cover them with cool water. Then pinch each bean to release the thick white outer coating. Once the peels are removed add them to the bowl with the salad.

Step 7

Toss the salad to coat in the dressing. Portion into two bowls.

Step 8

Grate one ounce of fresh parmesan over each salad bowl. Crack on some freshly ground black pepper and enjoy!