Marinate morels in olive oil and lemon and orange zest for at least 4 hours.
For the Salad: Shave pecorino into 1/8-inch slices that measure 1 1/2 inches long by 1/2-inch wide. Set aside. Shuck and peel fava beans. Cook in boiling water with salt until they are tender. Remove and shock in ice cold water to stop cooking. Remove morels from marinade and grill over low heat. Place morels on a plate and hold aside.
For the Vinaigrette: Mix olive oil, red wine vinegar, lemon zest and orange zest. Season with salt and pepper. Stir in beans.
Place morels and cheese slices decoratively on a clean plate. Dress with vinaigrette. Top with thin slices of summer truffles. Serve.
Recipe courtesy of Rocco DiSpirito