8 oz wild leeks (ramps)

4 slices of bacon

1 oz sliced almonds

1 T. Dijon mustard

2 fl oz white wine vinegar

5 fl oz olive oil

Salt & pepper to taste

 

Clean and wash fiddleheads and leeks. Blanch both in boiling water for 1 minute. Refresh in cold water and allow to drain Grill the bacon until crispy, then cut into small strips. Combine the mustard, vinegar and oil, season with salt and pepper, and pour over leeks and fiddleheads. Chill for two hours then serve with chopped bacon and almonds sprinkled on top.

 

 

Yield:

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