Jersey Honey and Goat Cheese Salad with Candied Walnuts

A delightful salad showcasing the best of Jersey's local ingredients, featuring creamy goat cheese, sweet honey, crunchy candied walnuts, and earthy Jersey Royal potatoes.

Prep Time

20 minutes

Total Time

45 minutes

Calories

650 kcal

Difficulty

Easy

Equipment

4 items

Cost

£3.21/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Lunch•Salad

Cuisine:

Jersey

Mood:

Comfort Food•Healthy

Ingredients

Servings

500gJersey Royal Potatoes(Small to medium size, scrubbed clean)

£2.50

200gLocal Mixed Salad Greens(Choose seasonal greens available in Jersey)

£1.50

250gCherry Tomatoes(Halved or quartered)

£1.20

0.5Cucumber(Sliced thinly)

£0.60

0.3Red Onion(Thinly sliced)

£0.20

150gJersey Goat Cheese(Crumbled)

£4.00

100gWalnuts(Halves or pieces)

£1.50

50gCaster Sugar

£0.10

1tbspJersey Butter

£0.15

2tbspJersey Honey(Local Jersey Honey is best)

£0.50

3tbspExtra Virgin Olive Oil

£0.40

1tbspBalsamic Vinegar

£0.10

To tasteSea Salt

£0.05

To tasteBlack Pepper(Freshly ground)

£0.05

Total Cost

£12.85

£3.21 per serving

Instructions

1.
Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.
2.
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.
3.
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.
4.
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.
5.
Make the Dressing: In a small bowl, whisk together the Jersey honey, olive oil, balsamic vinegar, salt, and pepper.
6.
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.
7.
Dress and Serve: Drizzle the dressing over the salad and toss gently to combine. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (350g)

650 kcal / 2720 kJ

Carbs

54g

21% of RDA

Fat

42g

60% of RDA

Protein

23g

46% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

26 g

29% of RDA

Sodium

250 mg

11% of RDA

Saturated Fat

14 g

70% of RDA

Chef's Tips

For a richer flavor, toss the cooked potatoes with a little olive oil, salt, and pepper before adding them to the salad.

If you don't have Jersey goat cheese, any creamy goat cheese will work well.

The candied walnuts can be made ahead of time and stored in an airtight container at room temperature for up to a week.

Adjust the amount of honey in the dressing to your liking.

Add other seasonal Jersey produce, such as asparagus or broad beans, to the salad for extra flavor and nutrients.

Cooking Equipment

Oven

Stove

Large Bowl

Small Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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