A Winter “Salade de Chèvre Chaud” with Boudin Noir

Name: A Winter “Salade de Chèvre Chaud” with Boudin Noir
Yield: Serves 4
Ingredients: salt and freshly ground black pepper; 1 container of purple cress or other tender edible leaves or flowers (optional); 10½ oz (300 g) blood sausage, such as the famous Irish Clonakilty black pudding; butter, for the pan; 9 oz (250 g) wild mushrooms, such as chanterelles, shiitakes, or pieds bleus, cleaned and chopped; 7 oz (200 g) mustard lettuce (or any other peppery salad greens, such as arugula, watercress, or even spinach); ½ cup plus 2 tbsp (150 ml) olive oil; 1 tbsp prepared mustard; 1 tbsp ginger syrup from a jar of preserved ginger; 7 oz (200 g) soft goat cheese; 2 heads Belgian endive; 4 tbsp raspberry vinegar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Home Made Winter

By Yvette van Boven

Published 2012

About

“How can I combine everything I love into one salad?” I thought. Well, as it turns out, that’s easy.

Ingredients

For the Salad

10½ oz (300 g) blood sausage, such as the famous Irish Clonakilty black pudding
butter, for the pan

Winter

Method

Cut the sausage into slices. In a nonstick skillet, melt a small amount of butter over medium heat and briefly fry the slices on both sides until crisp and browned. Let them drain on a paper towel.

Preheat the broiler.

Add some butter to the skillet if necessary, and sauté the mushrooms over medium heat just to al dente, before they turn soft.

Wash the lettuce, dry it, a