String and split fava bean pods and remove the beans. Split small round French carrots.
Steam the beans and carrots together in a bamboo or wire steamer until just barely done, perhaps 2 minutes. Immediately transfer to a bowl of ice water to stop the cooking process; we want the vegetables to be tender, yet cooked as little as possible to preserve the color and nutrients.
Meanwhile, make a simple vinaigrette of high quality extra virgin olive oil, white balsamic vinegar, minced garlic and slivered shallot.
Drain the vegetables and toss with arugula micro-greens and vinaigrette. Season with black salt and coarsely ground pepper and dress with a teaspoon of homemade lacto-fermented mustard combined with a tablespoon of homemade crème fraîche (Crème fraîche is similar to sour cream, but thicker and slightly more sweet than sour. Mix together 3 parts fresh heavy cream and 1 part buttermilk or plain yoghurt. Cover and allow to stand on the counter overnight before refrigerating).
Serve with toasted crusty bread if you like..