- 1 apple, de-cored and cut into rounds
- 8 rashers of streaky bacon
- handful mixed leaves
- 8 slices black pudding
- 4 quails' eggs
- 2 tsp of capers
- 2 tsp of gherkins, finely chopped
- 2 tsp of balsamic vinegar
- 1 tbsp olive oil
- 2 tsp 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.