For the best results, select a large, homemade black pudding like the Landais variety. It pairs beautifully with garnishes such as apples, onions, or grapes, as prepared in traditional Touraine charcuteries. Opt for fingerling potatoes or rosevals for their firm texture.
Wash the potatoes without peeling them and place in a saucepan. Cover generously with cold water, bring to a boil, and cook for 15-20 minutes depending on size. Meanwhile, whisk together a vinaigrette: 5 tablespoons oil, 2 tablespoons white wine vinegar, salt, pepper, and 1 teaspoon mild mustard. Wash and dry the baby spinach leaves. Finely chop the chives and set aside.
Drain the potatoes, let cool slightly to peel, then slice into thick rounds in a salad bowl. Drizzle with vinaigrette and toss gently but thoroughly. Set aside. Slice the black pudding into even, not-too-thin rounds. Heat a knob of butter in a pan over high heat and grill the slices for 1 minute per side until crisp.
Add the baby spinach to the potato salad and mix well. Arrange the grilled black pudding slices on top, scatter with chopped chives, and finish with a grind of fresh pepper.
Source: Regional Cuisines of France
