Ingredients

300g (approx) new or baby potatoes, cooked (Oamaru Organics) or (Caithness Farm)
2 fennel bulbs, trimmed, halved, green fronds reserved (Ettrick Gardens)
1 celery heart, including leaves
10 radishes, trimmed (Waewae Permaculture)
2 witlof
1/3 cup (80ml) extra virgin olive oil (Dunford Grove)
2 tablespoons lemon juice
1 garlic clove, crushed
Seasoning
Crumbled blue cheese -optional (Whitestone Cheese)

Vendors

To cook the potatoes, put the washed and scrubbed potatoes in a pot, cover with cold water, bring to the boil then turn down to a very gentle simmer until just tender
Refresh in cold water to stop them from cooking any further
Using a mandolin or sharp knife, thinly slice the fennel bulbs, celery heart and leaves, radishes and witlof widthways and place in a bowl
Cut the potatoes into small wedges and add to the bowl
Combine the oil, garlic and lemon juice in a small bowl
Adjust seasoning
Add to salad bowl, gently toss, scatter with blue cheese if using and garnish with reserved green fronds