This recipe is from City Seed Farms’ Fiddlehead Salad, a recipe I came across this past spring. It was so delicious on fiddleheads, but really, you could eat it on everything! Try it on fresh tomatoes (sliced or in wedges), Fresh City’s field green salad mix, or as a dip for carrots, beets, and cucumbers. You’ll probably want to double (or quadruple) this recipe once you try it. Make it in a mason jar and store in the fridge. INGREDIENTS: •3 tablespoons fresh lemon juice •1 tablespoon finely minced shallot •1⁄2 teaspoon Dijon mustard •3 tablespoons canola or olive oil •2 tablespoons water •1 tablespoon chopped chives •coarse salt and ground pepper INSTRUCTIONS: 1. Whisk together lemons juice, shallot, and Dijon mustard to blend. 2. Gradually whisk in oil until incorporated, then whisk in water. 3. Season to taste and add chives. By: Abra Snider, General Manager