Fiddlehead Arugula Salad

After 3 warm, humid days it is cold and overcast again today. Nevertheless, it is a holiday weekend and many people went to open their camps located on lakes and the ocean, and the farmers market was quite empty today. I snagged some fiddle heads and they became part of  lunch. Fiddle heads are native to New England, and abundant in early spring. They have a light crunchy bite and nutty flavor, and taste similar to green asparagus.
Fiddlehead arugula salad: (2 portions)

• 1 cup of fiddleheads, cleaned
• 1/2 TB olive oil
• 1 garlic cloves, minced
• salt, pepper
• 1/4 cup white wine
• balsamic vinaigrette
• 1 cup arugula salad
• blue cheese crumbs

Heat the olive oil on medium and add the fiddle heads. Saute for about 1 min, and add the garlic, saute for another min. Now add the white wine and salt and pepper and saute for another 2-3min. The fiddleheads should be slightly cooked but still crunchy, and the wine mostly cooked off.
Prepare a plate with arugula, some of the sauted fiddleheads, drizzle with balsamic vinaigrette and top with goat cheese or blue cheese crumbles.
Note: The prepared fiddleheads can be store in the fridge for a few days, and add to sandwiches and wraps.