Broad Bean and Arugula Salad
Skin the broad beans and remove the peel.
Cook the broad beans in boiling salted water for about 4 minutes. Drain and peel.
Mix the beans. Whisk the oil, vinegar, and lime juice until smooth. Season with salt and pepper.
Rinse the arugula and remove the tough stems. Transfer to plates and spread the beans over the salad. Shave the cheese with a vegetables peeler. Serve immediately.