A Winter “Salade de Chèvre Chaud” with Boudin Noir

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

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