The fava beans and sugar snap peas at my local farmers market last week were incredible. I went bananas and bought huge bags of each. With the favas, I knew I'd make some crostini, and last night my hubby and I ate just that slathered atop slices of oiled, toasted baguette. Divine. <br />I was less sure about what direction to take with the sugar snaps. My sons and I like to eat them raw, but I also wanted to turn some of them into a more substantial dish, and a summery salad sounded great. This one is hearty, creamy, crunchy and savory, and I like the way the flavors complement each other yet shine individually. We think it's pretty great!

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