Warm, Raspberry, Goats cheese and Black Pudding Salad
Serves: 4
Preparation: 10 minutes
Cooking Time: 10 minutes
Traditional black pudding, from the award winning Bury company. British product, containing pigs' blood, suet, herbs and spices.
Ingredients
- 150g goats cheese, sliced
- 120g black pudding, cut into cubes
- bag of watercress
- 40g pine nuts, toasted
- punnet of raspberries
- 2 tbsp balsamic vinegar olive oil
Method
- Heat a drizzle of olive oil in a frying pan. Fry the black pudding until crispy, and set aside.
- In the same pan, add the raspberries and1 tbsp of balsamic vinegar. Saute for a few minutes until the raspberries soften slightly and soak up the vinegar.
- While the raspberries are softening, tip the watercress and pine nuts into a salad bowl. In a separate container mix 3 tbsp of olive oil with the remaining balsamic vinegar, and salt and pepper. Mix well.
- Pour the dressing over the leaves and nuts and toss.
- When the black pudding is crisped, add that to the salad along with the raspberries, and mix together with the leaves.
- For the goats' cheese, heat a grill. Place the slices under the grill for around 1 minute each side. to give them a golden colour.
- When the cheese is golden and slightly melted, place the slices on top of the salad mixture and serve.
