· 5 tbsp rapeseed oil
· 1 tbsp Dijon mustard
· 2 tbsp white wine vinegar
· 2 tsp clear honey
· 30g unsalted butter
· 1 tbsp caster sugar
· 2 Cox's apples, cored and cut into wedges
· 2 echalion shallots, cut into wedges
· 50g walnuts, roughly chopped
· 220g black pudding, cut into 1cm cubes
· 1 x 250g pouch pre-cooked Puy lentils
· 2 medium or 1 large chicory head, leaves separated
· 1 x 30g pack flat leaf parsley, leaves roughly chopped