Jersey Royal Potato and Spring Greens Salad with Lemon Vinaigrette

Place the Jersey Royal potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and cook for 15-20 minutes, or until tender when pierced with a knife. Drain well and set aside to cool slightly.

While the potatoes are cooking, blanch the asparagus in boiling water for 2-3 minutes until bright green and slightly tender. Immediately transfer to an ice bath to stop the cooking process. Drain well.

To make the lemon vinaigrette, melt the Jersey butter in a small saucepan over low heat. Once melted, remove from heat and whisk in the lemon zest, lemon juice, Dijon mustard, and Jersey milk. Slowly drizzle in the olive oil while whisking continuously until the vinaigrette is emulsified. Season to taste with salt and pepper.

In a large bowl, combine the cooled Jersey Royal potatoes (halved or quartered if large), spring greens, and blanched asparagus.

Pour the lemon vinaigrette over the salad and toss gently to coat.

Stir in the chopped fresh mint. Serve immediately or chill for later.