Fava with witlof

It was a long time we had fava beans, something very unusual in Belgium ... even if they grow them! I love to eat them with bitter vegetables like the in the italian classic "fave e cicorie" dish. The best approximation is the belgian endive or witlof. So, here we are eating fava beans cream and roasted witlof!

Serves: 2 as a main course & 4 as a starter
FlexiPoints: 6.5 or 3

Suggested wine: we did not have a wine this time. I would expect an old chablis could work. Definitively not a young one.

Ingredients:
- 150g dried fava beans
- 4 witlofs
- 1 potato
- 2 tbsp virgin olive oil
- Salt and pepper as needed

How to:
1. Rinse the beans overnight in cold water.
2. Let them simmer with the peeled potato and covered with fresh new cold water until they start breaking apart. Use a serving spoon to mash them into a cream and let it reduce to the desired consistency.
3. Season with the oil, some salt and pepper. Pass it through a sieve and let it cool to room temperature.
4. Cut the witlof in half. Season with salt and pepper. Roast on both sides till soften on a nonstick pan.
5. Serve immediately placing the witlof on top of the fava cream.