500 ml (2 cups) Brussels sprouts, broken into leaves

250 ml (1 cup) fresh shelled fava beans (see note)

12 slices prosciutto

30 ml (2 tbsp) homemade or store-bought pesto

15 ml (1 tbsp) lemon juice

250 ml (1 cup) shaved Tomme cheese

125 ml (½ cup) chopped toasted pecans

Salt and pepper

In a pot of salted boiling water, blanch the Brussels sprout leaves for a few seconds. Cool in ice water and drain well. Set aside.

In the same pot, blanch the beans for 1 to 2 minutes or until al dente. Cool in ice water and drain well. Remove the beans from the husk. Set aside.

Spread the prosciutto slices on four plates, overlapping them slightly.

In a bowl, combine the Brussels sprout leaves, fava beans, pesto and lemon juice. Season with salt and pepper (watch the salt, the ham and cheese are already quite salty). Spoon onto the prosciutto.

Sprinkle with the cheese shavings and pecans.

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