Salade Savoyarde

Method

Boil the waxy potatoes in salted water until just tender, approximately 15-20 minutes, then drain and slice them whilst still warm. Fry the lardons in a large pan until crispy, then remove and set aside. In a bowl, whisk together the mustard, vinegar, and walnut oil to create the vinaigrette, then season with salt and pepper. Whilst the potatoes are still warm, gently toss them with the shallots and vinaigrette, allowing them to absorb the dressing. Arrange the mixed salad leaves on a serving platter, top with the dressed warm potatoes and lardons, then slice the Reblochon cheese and distribute over the salad. Finish with a scatter of fresh chervil and serve immediately whilst the potatoes are still warm.