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Method
1. Cook the potatoes in lightly salted boiling water for 15-20 minutes, until tender.
2. Meanwhile, mix together the mustard, vinegar and olive oil in a very large salad bowl. Season with ground black pepper. Add the red onion, stir well and allow to marinate whilst you prepare the oranges. By doing this, the onion softens and releases a lovely pink colour into the dressing. Add the potatoes whilst warm, so that they absorb the flavour of the dressing.
3. Using a sharp, serrated knife, peel the oranges, removing all the pith. Do this over the salad bowl so that you catch all the drips. Segment the oranges with the knife to remove all the membrane, adding them to the bowl with the juice as you go along.
4. Add the spinach, watercress and rocket salad. Toss together to coat in the dressing. Break up the Cheshire cheese into chunks and add them to the bowl.
5. Toast the almonds or cashews, either under the grill or in a heavy-based frying pan, until they begin to brown lightly. Tip onto the salad whilst hot, then serve immediately.
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