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Fiddlehead Fern and Morel Mushroom Salad with Winchester Aged Gouda

SERVINGS
Serves 6 Servings
RATE THIS RECIPE
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SERVINGS
Serves 6 Servings
RATE THIS RECIPE
(0)

Ingredients

  • 1/2 pound fiddlehead ferns
  • 1/2 pound morel mushrooms
  • 3 tablespoon clarified butter (or vegetable oil)
  • 2 tablespoon walnut flavored oil, plus extra to dress the plate
  • 2 tablespoon 100-year-old balsamic vinegar
  • 1 tablespoon small piece of winchester aged gouda to shave on top
  • Preparation

    Baking Directions:

    1.

    Trim the fiddlehead ferns2. Blanch the ferns in salted, boiling water for one minute3. Chill in ice water immediately to cool4. Wash and slice the morel mushrooms5. Sauté mushrooms in butter until tender, then cool6. Combine ferns and mushrooms in a medium mixing bowl, and toss with oil and vinegar7. Season with salt and pepper to taste8. Arrange about 1/2 cup of salad in the middle of a plate9. Drizzle walnut oil and balsamic in a circle around the salad10. Shave a few slices of cheese on top

    Tips:

    Winchester Aged Goudais available at artisanal cheese shops, but any dry, sharp cheese can be substituted.