Fiddlehead Salad

Yields:	6 servings
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20	ounces	fiddlehead	frozen
5	tablespoons	wine vinegar
1/4	teaspoon	worcestershire sauce
2	Drops	red hot pepper sauce (eg. Tabasco)
12	tablespoons	olive oil
4	each	scallions, spring or green onions

Thaw fiddleheads and mix with the vinegar and the two sauces and salt and pepper to taste.

Let marinate in fridge for 4-8 hours.

Add oil and onions before serving.

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try sliced potatoes too...a favourite in the UK!