In large pot over high heat, bring water to boil.

Add pinch of salt and fava beans. Boil 1 minute; drain and cool fava beans in ice water.

Drain fava beans; pinch one end and slip off tough skins of larger beans (Note: skin on small beans is not usually tough). Discard skins.

Whisk together olive oil, vinegar and lemon juice.

In large bowl, season fava beans and strawberries with salt and pepper. Add rucola and enough dressing mixture to coat salad lightly. Mix gently and spoon onto platter or six salad plates.

With vegetable peeler, shave cheese generously over salad. Grind more pepper on top.