Fava Bean Salad w/ Roasted-Garlic Vinaigrette

• 1 head garlic, 1/2 inch cut off top to reveal cloves
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons red-wine vinegar
• 3/4 teaspoon coarse salt
• 1/4 teaspoon red-pepper flakes
• 3/4 cup (2 ounces) walnuts, toasted and chopped
• Freshly ground pepper, to taste

• 1 pound shucked fresh fava beans (from 3 pounds pods; 3 1/2 cups)
• 2 cups fresh corn kernels (from 2 ears of corn)
• 1 medium cucumber, quartered lengthwise and thinly sliced
• 1/2 red onion, thinly sliced (1/2 cup)
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 ounces feta cheese, crumbled

Directions

Make the vinaigrette: Preheat oven to 350 degrees. Drizzle garlic with 1 teaspoon oil. Wrap in parchment, then in foil. Bake until soft, about 30 minutes. Squeeze garlic from skins. Mash until smooth.   Whisk together the remaining ingredients with 1 tablespoon of the roasted garlic and remaining 2 teaspoons oil.

Make the salad: Prepare an ice-water bath. Cook beans in a large pot of boiling water for 2 minutes. Using a slotted spoon, transfer beans to ice-water bath. Let cool completely, and remove with the slotted spoon. Cook corn in same pot for 1 minute, and drain in a colander. Peel thin shells off beans.  Toss cucumber, onion, parsley, feta, beans, and corn with the vinaigrette.