Wee Black Pudding and Caramelised Apple Salad with Honey Mustard Dressing

Prep time: 15 mins

Cooking time: 15 mins

Serves: 2

ingredients

Simon Howie Wee Black Pudding 200g

250g baby spinach

1 apple, cored and sliced

2 eggs for poaching

25g butter

Olive oil

For the dressing

3 tbsp dijon mustard

3 tbsp honey

60ml apple cider vinegar

60ml extra virgin olive oil

1 teaspoon salt

1/4 teaspoon ground black pepper

Method

1. Melt the butter in a pan set over a medium heat, then add the sliced apples and stir to coat in the butter. Cook for about 5 minutes. Once they have started to brown but are still holding their shape, add the apple juice and stir until the apples are glazed with the juices. Remove the apples from the pan and keep warm.

2. Heat a little olive oil in a separate pan set over a medium heat, then add the black pudding and fry until cooked and beginning to crisp (approx. 3 mins each side). Remove the black pudding from the pan and set aside.

3.  Meanwhile, poach your eggs. A simple method is to bring a pan of water at least 5cm deep to a medium heat. Crack your egg into a bowl, and pour off any of the especially runny egg white that surrounds the thicker white around the yolk. The fresher your eggs are, the less runny the white will be. Tip carefully into the simmering water and allow to cook for 2 minutes. Then switch off the heat and leave to sit for approximately 5 mins. Remove using a slotted spoon and set on some paper towels to drain off any excess water.

4. Now for the dressing! Combine the mustard, honey, olive oil, apple cider vinegar and seasoning in a jar with a tight-fitting lid, and shake until well combined. Or if you’d prefer, combine all the ingredients in a food processor and blend until smooth.

5. Line your dishes with the spinach and add the black pudding, caramelised apples, and poached egg on top, dividing equally between the two plates.

5. Drizzle with your freshly-made dressing, serve and enjoy!