Black Pudding and Apple Salad with Honey Mustard Dressing

by SuperValu

Black pudding and apple go incredibly well together - the sweetness of the apples and the full flavour of the pudding balance each other out perfectly. Don't be tempted to overcook the pudding, it only needs 1 or 2 minutes on each side!

2 people 15 minutes 15 minutes

Ingredients

50 ml Apple Cider Vinegar
1 pinch Black Pepper
200 g Black Pudding diced into 2cm cubes
100 g Bread diced
50 g Butter
1 tsp Dijon Mustard
1 tbsp Honey
150 ml Olive Oil
1 tbsp Rapeseed Oil
1 pinch Salt
2 tbsp SuperValu Apple Juice
1 - SuperValu Avocado
250 g SuperValu Baby Spinach
2 - SuperValu Granny Smith Apples cored and diced into 2cm cubes

Method

Melt half the butter in a heavy-bottomed frying pan set over a medium heat, then add the apple cubes and stir gently to coat in the butter. Cook for about 5 minutes, until they're starting to soften and brown but are still holding their shape. Add the apple juice and let it bubble up, stirring until the apples are glazed with the juices. Remove the apples from the pan, along with all their juices, and keep warm.
Heat the rapeseed oil in a separate pan set over a medium heat, then add the black pudding and fry for 1 or 2 minutes on each side, until it's cooked through and crispy. Remove the black pudding from the pan and set aside with the apples.
Add the remaining butter to the same pan. When it has melted and is foaming, add the diced bread and cook, stirring regularly, to turn it into crispy croutons.
When you're ready to serve, make the vinaigrette by placing the olive oil, cider vinegar, honey, mustard and some salt and pepper in a screw-top jar and shake until the dressing is well combined.
Cut the avocado in half, remove the stone and scoop out the inside, then cut into cubes. Place the spinach or kale in a large bowl and toss with the vinaigrette. Add the warm apples, black pudding, avocado and croutons. Mix everything together gently, then divide the salad between two plates and serve immediately.