Pasta Salad with Fiddleheads, Bacon, and Sun-Dried Tomatoes

Ingredients

• 3 slices bacon 
• 1 tablespoon dijon mustard 
• 1  egg yolk 
• 1  cucumber english minced seeded
• 2 cups fiddlehead ferns 
• 16 ounce fusilli pasta 
• 1 clove garlic minced
• 4 servings salt and ground pepper black to taste
• 1 tablespoon juice of lemon 
• 0.5 cup oil-packed sun-dried tomatoes drained chopped
• 1 tablespoon olive oil 
• 0.8 cup vegetable oil 

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• whisk
• pot

Directions

1. Bring a large pot of lightly salted water to a boil. Cook the fusilli at a boil until tender yet firm to the bite, about 12 minutes; drain.
2. Drizzle 1 tablespoon olive oil into drained pasta; stir to coat.
3. Bring a saucepan of lightly salted water to a boil. Cook the fiddlehead ferns at a boil until tender, 3 to 5 minutes; drain. Rinse the fiddleheads in cold water to stop from further cooking; drain.
4. Cook bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes.
5. Drain on a paper towel-lined plate. Crumble the bacon once cool enough to handle.
6. Toss the pasta, fiddlehead ferns, crumbled bacon, and cucumber together in a large bowl.
7. Combine sun-dried tomatoes, egg yolk, Dijon mustard, lemon juice, and garlic in a bowl. Stream about 1/3 of the vegetable oil into the mixture while whisking vigorously until the mixture begins to emulsify. Stream the remainder of the olive oil into the dressing while whisking; season with salt and pepper.
8. Pour the dressing onto the pasta mixture; stir to coat.