One for the Table: Spring Greens and Fiddlehead Salad
By Joseph Erdos
on
1 tablespoon mayonnaise
1 teaspoon honey
fine sea salt
freshly ground black pepper
6 ounces mixed baby greens
4 ounces fiddleheads, boiled and chilled
1/4 cup coarsely chopped toasted walnuts
In a large bowl, combine shallot, vinegar, feta, olive oil, mayonnaise and honey. Mash the feta into the mixture and whisk until emulsified. Season with salt and pepper. Add greens and fiddleheads; toss to coat. Divide among four plates and top each with walnuts.
(Joseph Erdos is a New York-based writer and editor who shares his passion for food on his blog, Gastronomer’s Guide. One for the Table is Amy Ephron's online magazine that specializes in food, politics and love. http://www.oneforthetable.com.)
