Black Pudding and Apple Salad with Mustard Vinaigrette

In a small bowl, whisk together olive oil, Dijon mustard, apple cider vinegar, honey, salt, and pepper. Set aside.

Heat a large skillet over medium heat. Add the black pudding slices and cook for 3-4 minutes per side, or until crispy and golden brown. Remove from the skillet and set aside on a plate lined with paper towels to drain excess oil.

In the same skillet, add the apple slices and cook for 2-3 minutes, or until slightly softened and lightly caramelized. Be careful not to overcrowd the pan; cook in batches if necessary.

In a large bowl, combine the mixed salad greens and sliced red onion.

Add the warm apple slices and crispy black pudding to the salad.

Drizzle the mustard vinaigrette over the salad and toss gently to combine.

Sprinkle with chopped walnuts and serve immediately.