From chef Teddy Diggs of Il Palio in Chapel Hill, North Carolina
6 ounces Pecorino Toscano cheese, broken into small pieces
1 pound fava beans, removed from their pods
⅓ cup extra virgin olive oil
Sea salt and freshly ground black pepper
1 loaf bread
In a bowl, combine Pecornio Toscano and shelled fava beans. Drizzle extra virgin olive oil over top and season to taste with salt and pepper. Gently toss ingredients together, then divide among plates and serve with bread.