In a small skillet, sauté shallots in a little olive oil over low heat, stirring occasionally, until soft and dark brown (but not burned). Drain on paper towels.
Meanwhile, prepare other vegetables:
Char peppers on gas grill, over gas flame on range, or in preheated broiler, turning occasionally, until black on all sides. Allow to cool slightly, then core and halve peppers, remove ribs and remaining seeds, and scrape off skin. Cut peppers into thin strips, chop into small confettilike squares, and set aside.
Blanch fava beans for 1 minute in salted boiling water, then drain and rinse immediately in cold water. Slip favas out of skins and separate into halves. Set aside.
Blanch peas for 1 minute in salted boiling water, then drain and rinse immediately in cold water. Set aside.
Cook haricots verts or wax beans for 2 to 3 minutes in salted boiling water, then drain, rinse immediately in cold water, and set aside.
When all vegetables have reached room temperature, pat them dry, then combine all ingredients up to but not including lemon juice in a large salad bowl and toss together well. Moisten salad generously with olive oil, add lemon juice, and toss again. Add cheese, season to taste with salt and pepper, and toss a third time.
© 1992 Colman Andrews. All rights reserved.