Blistered Fiddlehead Green Bean Salad with Sherry Orange Vinaigrette

Ingredients

• For the sherry-orange vinaigrette:
• 1 tablespoon minced shallot
• 1 tablespoon freshly squeezed orange juice
• 1 tablespoon sherry vinegar
• 1 teaspoon soy sauce
• 1 pinch sea salt
• 3 tablespoons extra-virgin olive oil
• For the fiddlehead and green bean salad:
• 1 pound green beans, trimmed
• 3 teaspoons grapeseed oil, or other neutral, heat-tolerant vegetable oil, divided
• Sea salt, to taste
• 8 ounces fiddlehead ferns, rinsed well in a bowl of water
• 1 small head radicchio, torn into bite-sized pieces
• 1 small bunch escarole, torn into bite-sized pieces

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