With Green Peppercorn Dressing.
(for 4 as a starter or light lunch)

Some Salad Greens (Try Lambs Lettuce and Watercress)
220g (½ lb.) Of Good White Pudding
2 tsps. Green Peppercorns.
½ tsp. Grain mustard.
Salt and pepper
1 dessert spoon Wine Vinegar
4 dessert spoons Olive Oil

Wash the Leaves and lay out on 4 plates.
Slice the Pudding and skin if necessary.
Fry it quickly in very little Olive Oil until brown on both sides then put to one side
Put the peppercorns ,mustard ,vinegar and oil on the pan and whisk up together until warmed through and amalgamated.
Put the slices of warm Pudding on the lettuce and dribble over the warm dressing just before serving.