1 oz (28 g) minced shallots
2 oz (57 g) balsamic vinegar
3 tbsp (45 mL) Dijon mustard
1 egg white
1 cup (250 mL) vegetable or olive oil
Salt and pepper to taste
24 oz (750 g) whole fiddleheads
16 oz (500 g) chopped fiddleheads
32 oz (1000 g) Northern or Matane shrimp
1 cup (250 mL) cherry tomatoes
8 Lemon slices
For dressing: mix shallots, vinegar, mustard and egg white. Slowly pour in oil. Allow for egg white to react as a binding agent. Add salt and pepper.
Cook fiddleheads in a generous amount of boiling water for 15 minutes or steam for 10-12 minutes. Drain and rinse under cold water. Combine salad ingredients and coat with dressing. Garnish with lemon slices.
Makes 8 servings