Instructions: Blanch and shock fiddleheads in two changes of water. Drain and chill.

Cut feta cheese into 1/4-inch squares. (Editors note: I always keep a quart jar of Bulgarian feta, cut into squares and marinated in extra-virgin olive oil, fresh herbs like rosemary, basil or oregano, a few red pepper flakes, black pepper corns and bay leaves on hand for dishes such as this.)

Section the oranges in this way. With a sharp knife peel the skin completely. Use the knife to cut the individual sections of the orange from the membranes. Slice Vidalia onion. Combine and toss with the balsamic vinaigrette. Let sit at room temperature for 15 minutes before serving.

Balsamic Vinaigrette: Crush the garlic and place in a shallow bowl along with the mustard. Add the balsamic vinegar. In a slow, steady stream, add the extra virgin olive oil while whisking rapidly with a fork. After the dressing emulsifies add salt and pepper to taste.

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