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Fiddlehead salad with sesame vinaigrette

From Superior Seasons

<p>Unique and delicious salad of the spring season. Get fiddleheads while you can &#8211; they only last fresh a few weeks!</p>
Source: Chef Craig Vieira, Caribou Restaurant, Thunder Bay (Entered by Kevin Belluz)
Serves: 6

2 lb fiddleheads
6 ea scallions, sliced thin on a bias
0.5 lb radish, sliced thin
1 ea salt and pepper to taste
4 tbsp white sesame seeds
2 tbsp black sesame seeds
2 tbsp rice wine vinegar
2 tbsp tahini paste (sesame paste)
2 tbsp soya sauce
2 tbsp mirin
1 tbsp brown sugar
4 tbsp canola oil

Step by Step Instructions
  1. Sesame Vinaigrette 3/4 cup yield 2 tbsp rice wine vinegar 2 tbsp of tahini paste(sesame paste) 2 tbsp of soya sauce 2 tbsp mirin 1 tbsp brown sugar 4 tbsp of canola oil place all ingredients in a blender and puree until smooth.
  2. To assemble the salad. Blanch the fiddleheads in boiling salted water for 5-6 minutes. Strain the fiddleheads and plunge into an icebath (a large boil of cold water with lots of ice) to prevent further cooking and to preserve the green colour. Drain well and lay out on a clean kitchen towel to let dry. Once dry, add fiddleheads, scallions, radishes, sesame seeds and 3/4’s of the dressing, toss and season with salt and pepper. Arrange on a platter and drizzle the remaining dressing over top.