Lettuce with black pudding, thyme croûtons, & mustard dressing

Method

1. First, make the dressing. Put all the ingredients, including the seasoning, in a clean jam jar or a small bowl, and shake or stir until thoroughly combined.
2. Cut the base from the lettuce and separate the leaves. Give them a good wash in cold water, taking care not to bruise them. Drain the leaves and then dry them in a salad spinner.
3. Slice the black pudding into thick 3cm rounds, then peel away the skin and discard. Heat the oil in a medium frying pan over a medium heat. Add the black pudding and fry, turning occasionally, for 7–8 minutes, until it starts to crisp around the edges. Remove the pan from the heat, then remove the black pudding from the pan and keep warm. Remove the crusts from the bread and tear each slice into rough, croûton-sized pieces. Place the pan back on the heat and add the butter. When it’s bubbling away, throw in the bread pieces and fry, turning frequently, until crispy and golden on all sides. Season with a pinch of salt, sprinkle over the thyme leaves, then take the pan off the heat and set aside.
4. Place enough lettuce leaves for two people in a large bowl together with the sliced spring onions. Spoon over half the dressing and carefully turn the leaves to coat them.
5. Divide the lettuce and spring onion mixture equally between two large plates. Place the warm black pudding next to the leaves and scatter over the croûtons. Finish with an extra drizzle of dressing for each plate and serve.