Bring a large pot of salted water to a boil. Prepare an ice bath. Add favas to boiling water and blanch 1 minute. Using a slotted spoon transfer to ice bath to stop cooking. Drain. Peel and discard tough skins; set aside.
In a small bowl, combine shallots, lemon juice, salt, and pepper. Slowly whisk in olive oil until emulsified.
Arrange lettuce and watercress on a platter. Top with fava beans. Drizzle with vinaigrette and sprinkle with cheese.
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