- 2 cups fiddleheads or asparagus (in 1 inch pcs) cleaned and cooked
- 1/2 cup roasted red pepper strips
- 1/2cup grape tomato cut in half
- 5 oz. fresh crumbled plain or herb goat cheese
- 1/2 cup thinly sliced red onion
- 2 tablespoons chopped fresh basil
- 1/4-1/2 cup balsamic vinaigrette dressing
In a bowl, toss fiddleheads or asparagus, red peppers, tomatos, red onion, goat cheese & basil. Drizzle with balsamic vinaigrette and serve.