Fiddlehead arugula salad: (2 portions)
- 1 cup of fiddleheads, cleaned, and boiled in hot salted water for 12min.
- 1/2 TB olive oil
- 1 garlic cloves, minced
- salt, pepper
- 1/4 cup white wine
- balsamic vinaigrette
- 1 cup arugula salad
- blue cheese crumbs
Prepare a plate with arugula, some of the sauted fiddleheads, drizzle with balsamic vinaigrette and top with goat cheese or blue cheese crumbles.
Note: The prepared fiddleheads can be stored in the fridge for a few days, and add to sandwiches and wraps.