Grilled Fiddlehead Potato Salad | Metro

Ingredients

• 1 package ForageGirl fiddleheads
• 10-12 new potatoes, halves and oven roasted
• 4 eggs, boiled and sliced
• 1/4 cup (65 ml) cooked pancetta, diced
• 1/4 cup (65 ml) olive oil
• 2 tablespoons (30 ml) red wine vinegar
• 1 teaspoon (5 ml) Dijon mustard
• sea salt and freshly ground pepper, to taste
• 2 tablespoons (30 ml) chopped parsley, for garnish