1 apple, de-cored and cut into rounds
8 rashers of streaky bacon
handful mixed leaves
8 slices black pudding
4 quails' eggs
For the gribiche dressing:
2 teaspoons of capers
2 teaspoons of gherkins, finely chopped
2 teaspoons of balsamic vinegar
1 tablespoon olive oil
2 teaspoons of red onion, finely chopped
Pan-fry the apple, black pudding and bacon rashers. Then place the apple on a plate and layer it using leaves, black pudding, bacon and then more black pudding. Finally fry the quails' eggs and place on top of the layered salad.
To make the dressing mix the capers, gherkins, balsamic vinegar, olive oil and red onion and drizzle over the apple, bacon and black pudding salad.
bacon recipe courtesy of: Paul Merrett, Saturday Kitchen, BBC Food