Spinach, Plum and Black Pudding Salad

A warming winter salad that came about, like much of my recipes, when we had unexpected visitors for lunch. Easy and looks amazing on the plate... This will easily feed four, probably five if you serve it with lots of granary toast...

2 Black puddings, sliced
6 Plums (must be oozingly ripe)
Baby spinach leaves
1/2 red onion
Handful of toasted pinenuts

In a hot pan, fry the black pudding in a little oil until cooked.

Meanwhile, remove the stones and cut the plums into eighths.

Cut the onion into rings.

Toss everything together and dress with a honey and mustard balsamic vinaigrette. Job done!

You could try adding streaky bacon, and apple wedges or even radish slices instead of the plums. I did this once with blood oranges and it looked spectacular, but use a classic vinaigrette. Watercress works well instead of spinach.