Jersey Strawberry and Basil Salad with Balsamic Glaze

Boil the potatoes: Place the Jersey Royal potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook for 15-20 minutes, or until tender when pierced with a fork. Drain and allow to cool slightly. While still warm, toss with a tablespoon of Jersey butter to enhance the flavour.

Make the balsamic glaze: While the potatoes are cooking, pour the balsamic vinegar into a small saucepan. Bring to a simmer over medium heat and cook for 15-20 minutes, or until the vinegar has reduced by half and thickened to a syrupy consistency. Be careful not to burn it. Set aside to cool.

Prepare the strawberries: Wash and hull the Jersey strawberries. Cut them in half or quarter them, depending on their size.

Assemble the salad: In a large mixing bowl, combine the rocket (arugula), halved Jersey Royal potatoes, and chopped fresh basil.

Dress the salad: Drizzle with olive oil, season with salt and pepper to taste. Toss gently to combine.

Add the toppings: Arrange the salad on a serving platter or individual plates. Top with the sliced Jersey strawberries and crumbled Jersey goat cheese.

Drizzle with balsamic glaze: Drizzle the balsamic glaze over the salad just before serving.