Method

• Preheat the oven to 180 degrees
• Cut the onions into small wedges and lay on a roasting tray
• Drizzle over the red wine vinegar, some oil and a sprinkle of salt and pepper
• Roast the onions for approx
• 15 minutes until softened and starting to caramelise
• Scrape and cut the potatoes into bite size cubes
• Place in a pot and cover with cold water
• Add some salt to the water and bring to the boil and reduce to a simmer until the potatoes are tender and then drain
• Set aside to cool
• Wash and roughly chop the lettuce and add to a bowl with the cranberries, toasted walnuts, red onion and potatoes
• Make the dressing by crumbling the blue cheese into the sour cream
• Add the juice of the lemon and season with plenty of pepper
• Add the dressing to the salad and taste
• Add some more seasoning if needed