Jersey Honey and Goat Cheese Salad with Candied Walnuts

Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.

Cook the Jersey Royal Potatoes: Place the potatoes in a saucepan, cover with cold water, add a pinch of salt, and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until tender when pierced with a knife. Drain well and let cool slightly. Once cool enough to handle, halve or quarter the potatoes.

Prepare the Candied Walnuts: In a small saucepan, combine the sugar and Jersey butter over medium heat. Stir until the sugar dissolves and the mixture is smooth. Add the walnuts and stir to coat evenly. Spread the walnuts in a single layer on the prepared baking sheet.

Bake the Candied Walnuts: Bake for 8-10 minutes, or until the sugar is melted and the walnuts are lightly toasted. Watch carefully to prevent burning. Remove from the oven and let cool completely on the baking sheet. Once cool, break apart any clumps.

Make the Dressing: In a small bowl, whisk together the Jersey honey, olive oil, balsamic vinegar, salt, and pepper.

Assemble the Salad: In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red onion, and cooked Jersey Royal potatoes. Add the candied walnuts and crumbled Jersey goat cheese.

Dress and Serve: Drizzle the dressing over the salad and toss gently to combine. Serve immediately.