Bring a large saucepan of salted water to a boil. Boil the green beans for about 2 minutes (they should be until crisp-tender, rather than fully cooked). Drain the green beans and plunge them directly into a bowl of ice water to stop the cooking. Cool thoroughly then drain well and set aside.

Shell the fava beans and cook in a medium saucepan of boiling salted water until tender, about 3 minutes. Drain and transfer immediately to a bowl of ice water. Allow the beans to cool for several minutes. Tear off a bit of the skin or split the skin with a sharp paring knife and slip off the translucent skin by squeezing gently (the waxy coating will slip right off).

In a small bowl, mix together the dressing ingredients until well combined.

In a large non-stick skillet, fry the diced bacon over medium heat until slightly crisp. Add the pear slices and sauté, stirring occasionally, for 2 minutes. Add the beans and cook for another minute until warmed.

Add the dressing to the skillet and gently toss to combine. Sprinkle with the chopped savory and transfer to a serving bowl. Enjoy warm or at room temperature.