Jersey Cabbage and Apple Salad with Cider Vinaigrette & Walnuts

Preheat oven to 180°C (350°F).

Wash and halve the Jersey Royal potatoes. Boil them in salted water until tender (about 15-20 minutes). Drain and let cool slightly, then slice into smaller, bite-sized pieces.

While potatoes are cooking, prepare the walnuts: Melt the Jersey butter in a saucepan over medium heat. Add the chopped walnuts and toast them, stirring frequently, until fragrant and lightly browned (about 5-7 minutes). Alternatively, spread the walnuts on a baking sheet and toast in the preheated oven for 5-7 minutes, watching carefully to prevent burning.

In a small bowl, whisk together the cider vinegar, olive oil, Dijon mustard, Jersey milk (or cream), salt, and pepper to create the vinaigrette. Taste and adjust seasoning as needed.

In a large bowl, combine the shredded Jersey cabbage, diced apples, and sliced Jersey Royal potatoes.

Pour the cider vinaigrette over the salad and toss gently to coat all the ingredients.

Sprinkle the toasted walnuts and chopped fresh parsley over the salad before serving.

Serve immediately or chill for later.