Maine Fiddlehead Salad©

 

2 cups fiddleheads, cleaned cooked and cooled

1/2 cup roasted red pepper strips

1/2 cup julienne Roma tomatoes

5 oz. fresh chevre

1/2 cup julienne red onion

1/4-1/2 cup balsamic vinaigrette

 

© Mo's Passion Inc.

 

 

Pasta with Goat Cheese & Asparagus

1 pound asparagus 2 tablespoons chives, chopped 1 pound fettuccine 5 ounces plain goat cheese 2 tablespoons butter salt & pepper to taste

Scrape and trim the asparagus. Slice into 1/4 inch lengths. In a kettle bring 3 quarts of water to a boil. Add the fettuccine, boiling vigorously for 9 to 12 minutes. Drain the pasta.

Melt the butter in the kettle and add the asparagus. Saute for about 1 minute and add the fettuccine, goat cheese, chives, salt & pepper. Pour in the reserved water. Toss well and serve.