Ingredients

1. ½ lb. fiddlehead ferns
2. 3-4 medium sized shallots, peeled, sliced thin
3. 2 yellow bell peppers, cored and sliced into 2" thin pieces
4. 1 bunch of basil, leaves torn
5. ¾ cup apple cider vinegar
6. ¾ cup extra virgin olive oil
7. ¼ cup agave nectar or local honey

1. Set a large pot of water to boil over high heat. Clean and rinse the fiddleheads and blanch 2 minutes. Remove from heat, drain and shock in an ice bath. Set aside.
2. In a medium-sized bowl add shallots, peppers, basil and fiddleheads. In a separate bowl, whisk together vinegar, oil, agave and salt and pour over the fiddleheads. Refrigerate for 12 to 24 hours to fully marinate.
3. Serving suggestions: toss with al dente pasta and parmesan cheese. Or, simply serve alongside cheese and sliced salami and prosciutto for a unique addition to traditional antipasto.