Wild Morel, Fresh Pecorino and Summer Truffles

Deselect All

For the Marinade:

2 1/2 ounces large fresh morels

1 tablespoon olive oil

1 lemon, zested

1/2 orange, zested

For the Salad:

1/4-ounce young unaged pecorino, shaved

2 fava beans

1/4-ounce summer truffles, shaved right before serving

For the Vinaigrette:

3 tablespoons olive oil

1 tablespoon aged red wine vinegar

1/2 teaspoon orange zest

1/2 teaspoon lemon zest

Salt and pepper, to taste