Kelly’s Of Newport Black Pudding & Cashel Blue Cheese Salad By Donal Shehan

Make sure to prepare everything ahead of time and only assemble with the dressing when you are ready to serve!

Serves 8

• 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.

This Recipe is by Donal Skehan and can be found on his website here.