Recipe by nourishyourselfforlife.com and recipe modified by Geneviève Losier, Skogen Apothica & Wild Foods
Ingredients
1.5 Pounds Fiddleheads
(soaked/cleaned and simmered)
1/4 Cup Minced Red Onion
1/4 Cup Chopped Pecans
1/4 Cup Dried Cranberries
1/4 Cup crumbled Feta Cheese
Juice from 1/2 a lemon
2 Tbsp Olive Oil
1 Tsp Balsamic Vinegar
1-2 Tbsp Raw Apple Cider Vinegar
Salt and Pepper to taste
Preparation
Simmer fiddleheads for 8-10 minutes, strain and add cold water to stop the cooking. Pat dry, Whisk the dressing, (Olive oil, ACV, balsamiv vinegar, lemon juice and salt and pepper) and set aside in a glass jar.
Combine, pecans, cranberries and cheese and set aside. Combine all ingredients just before serving.