Perfect for an easy starter that you can prepare and dish up before you finish off the main course, Black Pudding Salad with cherry tomatoes and soft boiled egg and a classic vinaigrette dressing.

Ingredients:-

• Black Pudding, allow 1 x 1cm thick slice per person
• Mixed green salad, e.g. lettuce, watercress & rocket
• Cherry tomatoes (the small vine cherry tom’s are great)
• Small free range eggs (Bantam eggs are perfect)
• Seasoning, salt & pepper to taste

Method:-

1. Fry the black pudding slices for approx 2 mins on each side or pop in the oven for 10 mins and allow to cool.
2. dress a side plate for each person with the green salad leaves
3. crumble the cool black pudding onto middle of salad leaves
4. add half a soft boiled egg and a few cherry vine tomatoes to side of each plate
5. just before serving drizzle with dressing or serve with a jug of dressing to pour on yourself

Classic Vinaigrette Dressing

Ingredients:-

• 2 tbsp white wine vinegar
• 2 tbsp raspberry vinegar
• 2 heaped tsp Dijon mustard
• 3 cloves garlic peeled & crushed
• 6 tbsp Wharfe Valley Yorkshire rapeseed oi
• 4 tbsp Olive oil
• 2 tsp caster or granulated sugar
• salt & freshly ground black pepper

Method:-

1. measure all ingredients into a clean jam jar
2. with the lid on the jar shake vigorously for 30 secs whilst dancing to the radio!
3. best prepared a few hours before you need it so the flavours can infuse, best served at room temperature