1 tablespoon fennel seeds
1 tablespoon grain mustard
1 tablespoon white balsamic or white wine vinegar
3 tablespoons extra virgin olive oil
½ teaspoon honey
½ teaspoon salt
freshly ground pepper
6 new potatoes, scrubbed (300 grams)
3 pork and fennel sausages
1 tablespoon vegetable oil
2 baby cos lettuces
2 cups wild rocket leaf
1 bunch asparagus, wood ends removed and blanched
½ red onion, finely sliced
½ cup walnuts, roasted
Dressing: Grind the fennel seeds finely using a mortar and pestle, or in a spice grinder. Combine with the remaining dressing ingredients.
Salad: Put the potatoes in a saucepan and cover with cold water. Add a pinch of salt, cover and bring to the boil. Simmer until tender.
Drain and slice while warm. Drizzle over two tablespoons of the dressing and leave to cool completely.
Squeeze the sausages from their casings and discard the casing.
Heat the oil in a sauté pan and fry the sausage meat, breaking it up as you go, until golden and crisp. Drain on kitchen towels.
To assemble: Slice the baby cos finely and combine with the wild rocket, asparagus, red onion and walnuts. Toss with the remaining dressing and place on a serving platter. Top with the potatoes and
the warm crispy pork.