It's
fiddlehead fern season and although these
little bundles of crunchy green goodness are a bit more tedious to prepare than other seasonal veggies, they're well worth the effort for the few weeks they're available.
If you are not going to float your
fiddleheads in my vichyssoise, or use them instead of leeks, making my most delicate Cream of
Fiddlehead Soup, perhaps invite your guests to share the
fiddleheads as a side dish, drizzled with just a
little of my warm blue cheese salad dressing.