Fava And Rice Salad With Fines Herbes Vinaigrette

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Los Angeles Times

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Ingredients

4

1/3 cup sliced almonds

Salt

1 1/2 cups shelled fava beans (from about 1 1/2 pounds fresh pods)

1/2 cup long-grain rice, preferably basmati or jasmine

1 tablespoon Dijon mustard

1 tablespoon tarragon vinegar

3 tablespoons peanut or canola oil

2 teaspoons chopped chives

1 teaspoon finely chopped chervil

1 teaspoon finely chopped flat-leaf parsley

1 teaspoon finely chopped tarragon

Freshly ground black pepper to taste

1/4 cup finely diced red pepper

1/4 cup finely diced fennel

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