1 big bunch of salad leaves (of your choice), weighing at least 200g
200g (7 oz) feta cheese
80g (3 oz) pecan nuts, roughly chopped
salt and freshly ground pepper
60ml (¼ cup/2 fl oz) red wine vinegar
5ml (1 tsp) Dijon mustard
120ml (½ cup/4 fl oz) extra virgin olive oil
Wash the new potatoes well by rubbing off the skins with a coarse cloth. Put them into a saucepan of boiling salted water. [For every 2½ litres (4 pints) of water add 5ml (1 tsp) of salt.] Boil until tender.[You can test them by using a fork. Their cooking time can be anything from 15 minutes to half an hour; it really depends on their size.] Drain, put the saucepan over a very low heat, with the lid partially uncovered, to allow the steam to escape and allow the potatoes get thoroughly dry, but do not allow them to get burnt. Their excess moisture will evaporate and the potatoes, if a good sort, should be perfectly mealy and dry. Put them to one side and wait for them to cool down. Depending on their size cut them into halves, otherwise quarters, or leave them whole if you prefer.
Wash the salad leaves thoroughly, pat them dry and place them in a big salad bowl.
Combine vinegar, mustard, sea salt and pepper in a bowl and slowly whisk in olive oil. Taste, and adjust accordingly. Drizzle it over the leaves, add the cooled potatoes, blocks of cheese and nuts, toss and serve.