New Spring Vegetable Salad
Put the potatoes in a saucepan. Cover with cold water and bring to a boil. Cook for 10-12 minutes, until tender.
Meanwhile, put the fava beans in a bowl. Cut the tomatoes in half and add them to the bowl with the walnuts.
Put the white wine vinegar, mustard, olive oil and sugar into a screw-top jar. Season with salt and pepper. Close the jar tightly and shake well.
Add the asparagus to the potatoes and cook for 3 minutes more. Drain the cooked vegetables well. Cool under cold running water and drain again.
Thickly slice the potatoes and cut the scallions in half. Add the asparagus, potatoes and scallions to the bowl containing the fava bean mixture. Pour the dressing over the salad and toss well. Serve on a bed of baby spinach leaves.