1) In a salad bowl, combine wild greens and onion.
2) Using a slotted spoon, lift fiddleheads and beets out of the marinade and add to the bowl of greens.
3) Measure ¼ cup of the pickling vinegar mixture into a jar or small bowl.
4) Add oil and maple syrup and shake or whisk to combine.
5) Drizzle over salad ingredients and toss gently.
6) Divide evenly among 4 plates and sprinkle cheese over each.
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