Salad of wild rabbit, black pudding & Burford Brown egg

Serves 4

8 rabbit saddle fillets (your butcher can prepare them for you)
200gm black pudding or Morcilla, a Spanish blood sausage
100gm dandelion leaves
1 head chicory, red and white
20gm picked frisée leaves
4 poached Burford Brown eggs
10 cherry vine tomatoes, cut and semi-dried in a low oven
50gm black olives
1 tbsp olive oil
Rock salt & freshly ground pepper

For the sweet mustard dressing:

2 tbsp sweet Swedish mustard
1 tbsp Dijon mustard
2 oranges, juiced and grated zest, reduced to a syrup
30ml Chardonnay vinegar, or good quality white wine vinegar
15ml honey
200ml rapeseed oil

Heat a tablespoon of olive oil, season the rabbit fillets and cook them for 2-3 minutes, turning regularly.  Cook until pink and then leave to rest and keep warm.  In the same pan, add the black pudding and cook for a few minutes on each side. To make the dressing, place all the ingredients in a bowl and whisk together, adjusting the seasoning if needed.  Use this to dress the salad leaves as you arrange them on the plate.  Add the rabbit, black pudding, olives and tomatoes and interweave with the salad to create colour, leaving a space in the centre of the plate for the egg.  Reheat the poached egg in seasoned hot water, then drain and place in the middle.  Finish with a drizzle of the remaining dressing.