Fiddlehead Morel Salad

Fiddlehead Fern and Morel Mushroom Salad

  • 1/2 pound fiddlehead ferns
  • 1/2 pound morel mushrooms
  • 3 tablespoons clarified butter (or vegetable oil)
  • 2 tablespoons walnut flavored oil, plus extra to dress the plate
  • 2 tablespoons 100-year-old balsamic vinegar
  • 1 small piece of Winchester Aged Gouda to shave on top
  • Salt and pepper to taste

1. Trim the fiddlehead ferns 2. Blanch the ferns in salted, boiling water for one minute 3. Chill in ice water immediately to cool 4. Wash and slice the morel mushrooms 5. Sauté mushrooms in butter until tender, then cool 6. Combine ferns and mushrooms in a medium mixing bowl, and toss with oil and vinegar 7. Season with salt and pepper to taste 8. Arrange about 1/2 cup of salad in the middle of a plate 9. Drizzle walnut oil and balsamic in a circle around the salad 10. Shave a few slices of cheese on top