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Shropshire Salad




Source of Recipe


BPC


List of Ingredients




450g (1 1b ) British new potatoes, scrubbed and quartered
50g (1 3/4oz) Roughly chopped walnuts
2 Sticks of chopped celery
2 Segmented oranges
2 x 15 ml spn (2 tblspn) walnut oil
2 x 15 ml spn (2 tblspn) olive oil
1 x 15 ml spn (1 tblspn) white wine vinegar
1 x 15 ml spn (1 tblspn) Finely chopped fresh mint
salt
freshly ground black pepper
rocket leaves

Recipe



1. Place the potatoes in a pan of boiling water, cover and simmer for 20 minutes or until tender. Drain and leave to cool slightly.
2. Meanwhile place all the dressing ingredients into a screw top jar and shake well.
3. Toss the potatoes in the dressing then combine with the walnuts, celery and oranges and arrange on the rocket leaves. Serve immediately.


Serves: 4