Make sure to prepare everything ahead of time and only assemble with the dressing when you are ready to serve!
280g of Kelly’s of Newport black pudding in 1cm slices
120g of mixed baby leaves
80g of Cashel blue cheese broken into chunks
40ml of balsamic dressing
Balsamic dressing (makes 55ml of dressing)
3 tablespoons of extra virgin olive oil
1 tablespoon of balsamic vinegar
1 tablespoon of Jameson Whiskey
1 teaspoon of Dijon mustard
Salt and pepper to taste
Arrange the black pudding slices on a baking tray, and place in an oven at 200oC/Gas Mark 6 for 7-8 minutes.
Whisk together the ingredients for the dressing.
Dress the salad leaves lightly with half the dressing and toss to combine.
Arrange the leaves on serving dishes with a slice of black pudding and a little crumbled Cashel blue cheese.
Serve with an extra drizzle of dressing.