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Fiddlehead ferns in a blue bowl.

Fiddlehead Salad

3.50 from 2 votes
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Course Salad
Cuisine American

Ingredients
  

  • 2 cups fiddleheads, cleaned, cooked, and cooled
  • 1/2 cup roasted red pepper strips
  • 1/2 cup fresh tomatoes, sliced
  • 5 oz. fresh chevre
  • 1/2 cup red onion, sliced thinly
  • 1/2 cup balsamic vinaigrette

Instructions
 

  • In a large bowl, combine ingredients, crumble chevre over the salad. Enjoy!
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