Jersey Royal Potato and Fiddlehead Fern Salad with Brown Butter Vinaigrette

Boil the Potatoes: Place the Jersey Royal potatoes in a large pot of salted water. Bring to a boil and cook until tender when pierced with a knife (about 15-20 minutes). Drain well and set aside to cool slightly.

Prepare the Fiddleheads: While the potatoes are cooking, blanch the fiddlehead ferns in boiling salted water for 5 minutes. This removes any bitterness and makes them safe to eat. Drain well and refresh in ice water to stop the cooking process. Drain again and set aside.

Make the Brown Butter Vinaigrette: In a frying pan over medium heat, melt the Jersey butter. Continue to cook, swirling occasionally, until the butter turns a nutty brown color and has a toasted aroma (about 3-5 minutes). Be careful not to burn it.

Remove the pan from the heat and whisk in the white wine vinegar, Dijon mustard, and Jersey cream. Season to taste with sea salt and freshly ground black pepper.

Assemble the Salad: While the potatoes are still slightly warm, halve or quarter them (depending on size). Place them in a large bowl with the blanched fiddlehead ferns and optional asparagus (if using).

Pour the brown butter vinaigrette over the potato and fiddlehead mixture and toss gently to combine.

Garnish: Garnish the salad with chopped fresh Jersey mint and thinly sliced radishes (optional). Serve immediately or at room temperature.