Heat a grill, gas or charcoal, high (375-400 degrees).

Rinse fava bean pods and dab dry with paper towels. Place them in a large mixing bowl. Drizzle with 3 tablespoons Olive Oil and a light sprinkle of kosher salt and black pepper. Toss to coat.

When the grill is to temperature, clean and oil it (I scrape it with a wire grill brush and oil with paper towel moistened with olive oil rubbed on the clean grate).

Place the prepared fava beans on the hot grill. Grill until char marks begin to appear and turn over (turn at 2 ½ to 3 minutes); repeat until char marks appear on the opposite side and beans begin to soften. Total grilling time is approximately 5 minutes. Remove and allow to site for 5 minutes.

In a small bowl combine the balsamic vinegar and remaining 1 teaspoon olive oil. Whisk together. Place fava beans in a large serving bowl and toss with the vinegar-olive oil, lemon zest and a light sprinkle of sea salt. Serve immediately. Note: the ends should be clipped off and the two large strings running along the seams between the ends removed (can be done by diners or prior to serving).