Here's a salad made from freshly gathered fiddleheads and garlic leeks from Dawson Woods south of Ottawa. I also used some of the fresh herbs that Rubby has been growing in the atrium. [Note that only ostrich fern fiddleheads are edible!]

• 1 cup fresh fiddleheads
• 2 tbsp extra virgin olive oil
• 1 tbsp of lemon juice
• 5 fresh garlic leek leaves chopped
• 1/2 tsp garlic chives chopped
• 2 basil leaves chopped
• salt
• pepper
• 1 tsp sesame seeds

• Steam the fiddleheads for 5-10 minutes and then rinse several times in cold water.
• Add all the other ingredients except the sesame seeds and toss.
• Sprinkle the sesame seeds on top.