INGREDIENTS
¼ cup coarsely chopped raw pistachios
1½ cups shelled fava beans (from about 1 ½ pounds pods)
Kosher salt
1 small shallot, finely chopped
2 tablespoons Champagne or white wine vinegar
Freshly ground black pepper
⅓ cup olive oil
1 bunch asparagus, sliced thinly lengthwise on a mandoline
2 cups trimmed watercress or arugula
½ cup mint leaves
2 tablespoons tarragon leaves
2 tablespoons chive blossoms (optional)