Fiddlehead and Feta Salad

Fiddlehead and Feta Salad
Recipe type: Salads and Dressings
Serves: 4
  • Vermont fiddleheads (ostrich fern)
  • Feta cheese (preferably Bulgarian)
  • navel or blood oranges
  • Vidalia onions
  • Balsamic Vinaigrette:
  • 1 Tablespoon Dijon mustard
  • 1 garlic clove
  • 4 Tablespoons Balsamic vinegar
  • extra-virgin olive oil
  • salt, to taste
  • freshly-ground black pepper, to taste
  1. Blanch and shock fiddleheads in two changes of water. Drain and chill.
  2. Cut feta cheese into 1/4-inch squares. (Editor's note: I always keep a quart jar of Bulgarian feta, cut into squares and marinated in extra-virgin olive oil, fresh herbs like
Recipe Source: FIDDLEHEAD'S ETC. by Claudia Gohl - Wolcott, VT
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