- 4 thin rounds Stornoway Black Pudding
- 3 rashers pancetta or streaky
- bacon, halved
- olive oil
- 30g Gorgonzola dolce
- 2 small handfuls salad leaves
- 1 tbsp aged balsamic vinegar
Fry black pudding slices and pancetta in oil for 1-2 minutes a side until cooked and crispy.
Top a slice of black pudding with pancetta and Gorgonzola, then another round of black pudding. Repeat to make another stack.
Place stacks on a baking tray under a hot grill until the Gorgonzola begins to melt.
Serve on top of a salad, drizzled with aged balsamic vinegar.