Fiddlehead Fern and Morel Salad

• 1 tablespoon unsalted butter
• 8 ounces morels, halved lengthwise and rinsed
• 8 ounces fiddlehead ferns, trimmed (see note)
• 2 tablespoons walnut oil, more for drizzling
• 2 tablespoons walnut vinegar (preferably Vilux), or Banyuls, Champagne vinegar or other good white wine vinegar
• 1 tablespoon premium quality aged balsamic vinegar, more for drizzling
• Salt and freshly ground black pepper
• Winchester aged Gouda, or aged Parmesan, pecorino or other dry, sharp cheese

1. Melt butter in a medium skillet over low heat and add mushrooms.
2. Saute until tender, about 5 minutes.
3. Remove from heat and allow to cool.
4. Fill a pot with lightly salted water and bring to a boil.
5. Set aside a bowl of ice water.
6. Add ferns to boiling water and simmer for 1 minute.
7. Drain and immediately transfer to ice water to chill.
8. Drain again.
9. In a medium mixing bowl, combine mushrooms, ferns, oil, 2 tablespoons walnut vinegar and 1 tablespoon balsamic vinegar.
10. Toss well, and season to taste with salt and pepper.
11. Arrange equal portions of salad in center of six plates.
12. Drizzle a little oil and balsamic vinegar in a circle around each salad, and shave a few slices of cheese on top.
13. Serve immediately.

unsalted butter, morels, walnut oil, walnut vinegar, balsamic vinegar, salt, aged gouda

Taken from cooking.nytimes.com/recipes/11280 (may not work)