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| 250 Gramm | Young dandelion leaves; washed and trimmed |
| 2 | Free range eggs |
| 50 Gramm | Streaky bacon; diced |
| 5 | Thin slices bread |
| | olive oil |
| 2 | cloves garlic |
| 8 | Black olives; stoned |
| 100 Gramm | Mozzarella grated |
| 100 Gramm | tomatoes diced |
| 1 Esslöffel | Basil leaves; shredded |
| 4 Scheibe | Black pudding; thinly sliced |
| 50 Milliliter | olive oil virgin |
| 4 Esslöffel | white wine vinegar |
| 1 Teelöffel | dijon mustard |
| | salt |
| | pepper |
| 1 Teelöffel | Coriander chopped |
| 1 Teelöffel | parsley chopped |
| 1 Teelöffel | Chervil chopped |
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Poach the eggs for around 3 minutes. Fry the bacon and black pudding slices. Toast the bread on both sides. Place the garlic and olives into a little oil and heat through then roughly chop/blend. Mix in the diced tomato and basil leaves.
Spread on to the toasted bread, add the slices of black pudding and sprinkle with mozzarella. Drizzle with olive oil and seasoning. Place under a preheated grill.
Prepare the vinaigrette by mixing the mustard, a little at a time, with the vinegar and oil. Add the chopped herbs, blend in and serve over the dandelion salad.
Carlton Food Network http://www. Cfn. Co. Uk/
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