1 box of pasta

 

3 tablespoons olive oil

 

2 cloves of garlic, crushed

 

1 cup Fiddlehead ferns, tips trimmed

 

1 cup cherry tomatoes, halved

 

1 package button mushrooms, sliced

 

8 large dandelion leaves (about 4 inches x 2 inches), 4 roughly chopped, 4 set aside

 

1/4 cup fresh parsley, finely chopped

 

parsley for garnish

 

dressing

 

1/4 cup extra-virgin olive oil

 

1/2 lemon, juiced

 

1/8 cup Tamari Soy Sauce

 

1 large clove garlic, crushed

 

1 tsp dijon mustard

 

Kosher salt and freshly ground black pepper

 

Cook pasta al dente according to directions. When done, drain and set aside to cool. This salad can be served cold or warm. In a skillet, over high heat, add olive oil. When hot, add garlic and turn down to medium heat. Add mushrooms and fiddlehead ferns and cook until mushrooms are caramelized (a nice golden brown color), about 15 minutes, stirring from time to time. When the olive oil disappears add a tab of sweet butter.  Prepare the Dandelions, parsley and the cherry tomatoes, set aside In a large bowl, toss together the pasta and all ingredients, adding salt and pepper to taste.  Place pasta in a large serving bowl.  Add parsley as garnish and serve.