Ingredients

• 100g black pudding, sliced diagonally
• 100g Yorkshire gammon lardons
• 8 new potatoes, cooked and quartered lengthways (preferably Yorkshire first crop)
• 4 plum tomatoes, roughly chopped
• 2 Ransom leaves (wild garlic), finely sliced
• 50 g  extra fine French beans, topped, blanched for 3 minutes, and drained into cold water
• 50g asparagus tips, blanched for 3 minutes, and drained into cold water
•  heart of a Romaine lettuce, thickly sliced crossways
• 1 red onion, finely sliced
  [caption id="attachment_1715" align="alignright" width="186"] Wild Garlic[/caption]
• 8 quail  eggs, cooked for 3 minutes in boiling, and cooled in cold water
• 16 mixed olives in oil
• 8 basil leaves, ripped
• 1 tsp olive oil

For the dressing 

• 7 tbsp extra virgin olive oil
• 3 tbsp red wine vinegar
• 2 tbsp freshly chopped parsley
• 2 tbsp freshly snipped chives
• 2 garlic cloves, peeled and crushed
• 1 tsp salt
• 1 tsp ground black pepper

Method

1. First sauté the gammon lardons in the oil until crisp. Set aside in a bowl to cool.
2. Next add the slices of black pudding to the sauté pan and fry until they are crisp on the outside. Set aside.
3. Drain the beans and asparagus tips and dry on kitchen paper.
4. Peel the quails eggs, but leave some in with half the shell. Now carefully slice each egg in half.
5. Now add all the salad ingredients, apart from the black pudding,  to a bowl and gently toss the salad to mix it up.
6. Put all the dressing ingredients into a screw top jar, and shake well to mix it up.
7. Add the required amount of  dressing to the salad and gently toss to coat all over.
8. Divide the salad between two plates, and arrange the presentation artistically.
9. Top with crispy slices of black pudding, and garnish with a Ransom flower.
10. Enjoy!