Well, I didn’t exactly forage for these wild ramps or fiddleheads, unless of course you consider walking in the Byward market foraging! 
Anyways, I love spring time and everything that comes with it! I usually get together with my good friend Stephane St-Pierre and go wild garlic picking aka Ramps. We didn’t do it this seasons so I had to resort to the pre-picked ones in the Byward market.
All day I had been pondering the idea of beet/goat salad, along with the ideas chef Jay from Essence Catering and I were throwing around on twitter. Foie gras pogo!!! This will be another post!
So on to dinner, here’s a picture of my Beet/Ramp/Goat salad.
For the main: Bone in Pork Chop served with apple sauce, yellow split peas, fiddleheads, ramps and wild mushrooms.
