Fiddleheads with Corkscrew Pasta and Vegetables

1/2 green pepper, cut into strips
1/2 sweet red pepper, cut into strips
2 T. chopped fresh herbs, such as parsley, scallions, basil,
tarragon, or marjoram
1 doz. fiddleheads, cleaned and cooked 8 minutes
1 cup broccoli florets, cooked until just tender
6 scallions, including tender greens, sliced thin
1/2 lb. corkscrew pasta, cooked al dente

Dressing:

2 tsp. lemon juice
1/4 tsp. salt
Freshly ground pepper
2-3 drops sesame oil
1/4 cup olive or vegetable oil

Toss all of the salad ingredients together in a large bowl. In a separate
bowl or jar with a screw top, mix or shake all the dressing ingredients
together. Pour the dressing over the salad, mix well, and serve; don't
refrigerate. Serves 4.

from: L.L.Bean Cookbook