Fava Bean Timbale
1 cup fresh fava beans - shelled and peeled
1 cup fresh corn kernels
2-3 tablespoons chopped fresh tarragon (optional)
2 medium cucumbers - peeled, seeded and cubed
1 cup purple cabbage - finely shredded
lime 
8-10 radishes - cubed
handful cilantro leaves
3 tablespoons chives - finely chopped
2 tablespoons sesame seeds - unhulled and optionally toasted
zest of 1 orange - optional 
sea salt and freshly ground black pepper

I used raw fava beans in this recipe, but you can also blanch the shelled beans in boiling water for a minute before peeling them. Chop fava beans into 2-3 pieces each. Mix them with corn kernels, tarragon, and a generous pinch of coarse sea salt, leave to soften.
Place the cucumbers in a colander, sprinkle with salt and leave to release juices. Mix cabbage with a pinch of salt and a squeeze of lime juice, massage for a couple minutes with your hands and set aside. 

Vanilla Balsamic Vinaigrette
4 tablespoons olive oil
1/2 tablespoon each balsamic and apple cider vinegar
seeds of 1 vanilla bean
1 tablespoon freshly squeezed orange juice
1/2 tablespoon freshly squeezed lime juice
drop of sesame oil (optional)
sea salt and pepper

Whisk all the ingredients together in a small bowl.

Assembly
In a bowl, combine all the vegetables with the cubed radishes and the rest of the timbale ingredients. Pour in about one third of the vinaigrette, mix to incorporate. If making a timbale, place the ring mold of the size you like (I used 2 1/4-inch in height and 3 3/4 in diameter) on a plate and pack the salad inside the mold. Place a jar filled with liquid on top and let it stand for 10-15 minutes. Carefully remove the mold and repeat the process to make more timbale. Drizzle with remaining dressing, garnish with chives and sesame seeds. Serve with microgreens or any fresh salad greens.