Mimosa Fiddlehead Greens Salad

In heavy 2 to 3-quart saucepan, bring to boil 3/4 cup water and 1 teaspoon salt.

Drop in fiddleheads.

Reduce heat to simmer (low) and partially cover the pan.

Simmer for 2 minutes until they are barely tender and show only slight resistance when pierced with point of a skewer or small knife.

Drain in colander and run cold water over them to set their color and stop their cooking.

Then spread on paper towels and pat dry.

Place chopped garlic in large salad bowl and pour in salad oil and vinegar.