Fiddlehead Fern & Pomelo Salad

By Roost
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1 pint of fresh fiddlehead ferns

a bunch of arugula

1 pomelo chopped in chunks

toasted almonds

parmesan reggiano

fresh basil for garnish

1 medium shallot, finely minced

1/3 cup balsamic vinegar

1 tsp chopped thyme

salt and pepper

3/4 cup extra virgin olive oil

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