Preparation

• Blanch 8 of the baby carrots in heavily salted boiling water. When the carrots are tender, place them in a bowl of ice water.

• In the same pot used to cook the carrots, boil the fava beans until they are tender. (Remember that the only way to know if a vegetable is cooked is to taste it.) Place the beans in the ice water. Cut the blanched carrots in half lengthwise and reserve cold.

• Place the remaining, raw carrots in a pan just large enough to hold them and cover with water. Cook the carrots covered, on high, until they are tender. Then place them in a blender with enough water to make the carrots move. Purée until very smooth.

• At this point, add enough olive oil until the color of the purée turns a bright light orange. Season with salt, chill and reserve cold.

• Thinly slice the radishes and reserve.

• For the white chocolate vinaigrette, sweat the shallots and thyme in a small pan until translucent. In a separate pan, combine the white chocolate and water and cook on medium heat. Stir until completely melted. Combine the white chocolate and shallots in a blender and slowly drizzle in the vinegar. Season the vinaigrette with salt to taste.

• Toss the carrots, radishes and fava beans with the juice of half of a lemon in a mixing bowl. Drizzle in olive oil and add salt to taste.

• To assemble, place a few dollops of carrot purée in random spots on a salad plate. Scatter the carrots, radishes and fava beans equally around the plate.

• In a separate bowl, toss the pea shoots with white chocolate vinaigrette and a little salt to taste. Scatter the pea shoots equally around the plate.

• Crumble the goat cheese around the plate and finish the salad with a drizzle of olive oil.

*These are better if the skin is removed before they are cooked.

**I buy mine at Extra Virgin, An Olive Ovation in Clayton.