|1 cup||olive oil|
|1/4 cup||white wine vinegar|
|2 tbsp||fresh lemon juice|
|chopped fresh parsley and fresh thyme to taste|
|1 string||rosemary, tied in a cheesecloth bag|
|1 clove||garlic, crushed with side of large knife|
|1 cup||fresh fiddleheads|
1. In a medium saucepan, combine oil, wine vinegar, water, lemon juice, salt, peppercorns and rosemary. Bring mixture to a boil, turn down the heat to low and simmer for 5 minutes. Add chopped parsley and thyme to taste. 2. Add the garlic, shallots and fiddleheads to the mixture and bring to a boil and cook for about 1 minute. Remove from heat and allow mixture to cool completely for 1 to 2 hours. Refrigerate in a covered container for up to 2 weeks.