Fiddlehead Fern and Morel Salad

Ingredients

• 1 tablespoon unsalted butter
• 8 ounces morels, halved lengthwise and rinsed
• 8 ounces fiddlehead ferns, trimmed (see note)
• 2 tablespoons walnut oil, more for drizzling
• 2 tablespoons walnut vinegar (preferably Vilux), or Banyuls, Champagne vinegar or other good white wine vinegar
• 1 tablespoon premium quality aged balsamic vinegar, more for drizzling
• Salt and freshly ground black pepper
• Winchester aged Gouda, or aged Parmesan, pecorino or other dry, sharp cheese

6 servings

Preparation

1. Melt butter in a medium skillet over low heat and add mushrooms. Sauté until tender, about 5 minutes. Remove from heat and allow to cool.
2. Fill a pot with lightly salted water and bring to a boil. Set aside a bowl of ice water. Add ferns to boiling water and simmer for 1 minute. Drain and immediately transfer to ice water to chill. Drain again.
3. In a medium mixing bowl, combine mushrooms, ferns, oil, 2 tablespoons walnut vinegar and 1 tablespoon balsamic vinegar. Toss well, and season to taste with salt and pepper.
4. Arrange equal portions of salad in center of six plates. Drizzle a little oil and balsamic vinegar in a circle around each salad, and shave a few slices of cheese on top. Serve immediately.

• Fiddlehead ferns are sold at some Greenmarkets and can be ordered from Earthy Delights in DeWitt, Mich.: (800) 367-4709 or www.earthy.com.

20 minutes