Ingredients
| Quantity | Ingredients |
|---|---|
| 1 cup | olive oil |
| 1/4 cup | white wine vinegar |
| 1/2 cup | water |
| 2 tbsp | fresh lemon juice |
| 1/4 tsp | salt |
| chopped fresh parsley and fresh thyme to taste | |
| 5 | black peppercorns |
| 1 string | rosemary, tied in a cheesecloth bag |
| 1 clove | garlic, crushed with side of large knife |
| 2 | shallots, chopped |
| 1 cup | fresh fiddleheads |
Directions
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.
Source: www.lesliebeck.com