Potato and witlof salad with walnut dressing

Place potatoes in a saucepan and cover with plenty of cold water. Place over high heat and bring to the boil. Cook, covered, for 10 minutes or until tender. Refresh under cold running water. Drain well. Cut in half lengthways.

Cook asparagus in a saucepan of salted boiling water for 2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain well.

Heat a frying pan over medium heat. Add walnuts and cook, tossing, for 1 minute or until toasted. Transfer to a plate. Add pancetta and cook, turning, for 2-3 minutes or until crisp. Transfer to a plate lined with paper towel. Coarsely shred.

To make the walnut dressing, place egg yolk, garlic, mustard and vinegar in the bowl of a food processor and process until smooth and creamy. With the motor running, add the oil in a thin, steady stream until well incorporated. Season to taste with salt and pepper.

Arrange potato, witlof, asparagus and pancetta on a platter. Drizzle with dressing. Sprinkle with toasted walnuts to serve.