Salad with black pudding, chestnuts and pumpkin dressing

Ingredients for 2 servings:

• 250 g black pudding, firm, in a ring
• 250 g chestnuts, peeled, pre-cooked
• 250 g butternut squash
• ½ head of frisée lettuce
• 2 handfuls of lamb’s lettuce
• 2 tbsp honey
• 1 garlic clove(s)
• 8 tbsp olive oil
• 3 tbsp apple cider vinegar
• salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Cut the black pudding into 1 cm thick slices and place on a baking sheet lined with baking paper. Bake in a hot oven at 200 °C on the middle rack for 15-20 minutes. Heat honey in a pan. Add the chestnuts and caramelize until golden yellow. Let cool to lukewarm. Cut the pumpkin flesh into small cubes. Thinly slice the garlic. Heat 3 tablespoons of oil in a pan, briefly fry the pumpkin cubes, add the garlic, and sauté everything over medium heat for 3 minutes. Mix the remaining oil, apple cider vinegar, chestnut honey, salt, and pepper. Pour over the slightly cooled pumpkin and marinate briefly. Carefully toss the frisée salad with the pumpkin vinaigrette in a large bowl and serve with the chestnuts and black pudding slices.