Fava Bean Salad With Roasted-Garlic Vinaigrette

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1 head garlic, 1/2 inch cut off top to reveal cloves

1 tablespoon extra-virgin olive oil

3 tablespoons red-wine vinegar

3/4 teaspoon coarse salt

1/4 teaspoon red-pepper flakes

3/4 cup (2 ounces) walnuts, toasted and chopped

Freshly ground pepper, to taste

1 pound shucked fresh fava beans (from 3 pounds pods; 3 1/2 cups)

2 cups fresh corn kernels (from 2 ears of corn)

1 medium cucumber, quartered lengthwise and thinly sliced

1/2 red onion, thinly sliced (1/2 cup)

2 tablespoons chopped fresh flat-leaf parsley

2 ounces feta cheese, crumbled

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