Ingredients

• 2 tablespoons extra-virgin olive oil
• 8 oz of Tommy Moloney’s black pudding, skinned and cut into ½ inch slices
• 4 oz of Tommy Moloney’s Applewood Smoked Bacon
• ½ lb mixed salad leaves (such as baby spinach and rocket)
• 1 ripe avocado
• 2 teaspoons white wine vinegar
• 1 teaspoon wholegrain mustard
• ½ teaspoon clear honey
• Salt and freshly ground black pepper
• Crusty bread, to serve

Method

• Heat a frying pan and then add a tablespoon of the olive oil.
• Add the black pudding and cook for 1 minute on each side until tender.
• Transfer to a plate and keep warm.
• Snip the bacon into the frying pan and sauté for a few minutes until sizzling and lightly golden.
• Meanwhile, place the salad leaves in a large bowl. Halve stone and chop the avocado. Add to the bowl and season to taste.
• Using a slotted spoon, remove the bacon from the pan and add to the salad.
• Pour the vinegar into the pan, turn up the heat and scrape the sediment in the pan with a wooden spoon to deglaze until almost all the vinegar has been boiled off.
• Stir the mustard into the reduced down vinegar with the honey and then whisk in the rest of the olive oil until you have achieved a nice emulsion.
• Break the black pudding up into pieces and scatter over the salad, then drizzle over the dressing.
• Toss lightly to combine and then arrange on plates to serve.
• Hand around a basket of crusty bread separately