The Strawberry-Almond Vinaigrette

1. Place the raw almonds in a bowl and cover them with water. Let them soak for at least 4 hours or overnight. This will soften the almonds and make them easier to blend. Alternatively pour freshly boiled water over them and let them stand for 1h.
2. Rinse the strawberries for the dressing under cold water and remove the stems.
3. Drain the soaked almonds and add them to a high-speed blender (preferred option for a smooth dressing) or food processor. Add the strawberries, water, balsamic vinegar, Dijon mustard, and a few basil leaves. Blend until you achieve a smooth and creamy consistency. You may need to scrape down the sides of the blender occasionally to ensure everything is well mixed.
4. Taste the vinaigrette and season with salt and pepper according to your preference. Add a little at a time, tasting as you go, until the flavour is balanced to your liking.
5. Transfer the Almond Strawberry Vinaigrette to a jar or container with a tight-fitting lid. Store it in the refrigerator for up to one week. Shake well before using.
6. Note: If you prefer a smoother vinaigrette, you can strain it through a fine-mesh sieve after blending to remove any almond or strawberry pulp, especially if you used a food processor instead of a high-speed blender.

Prepare the salad

1. Preheat a large frying pan over medium heat. Add the sliced black pudding and cook until crispy on both sides. Remove from heat and set aside.
2. In a large salad bowl, combine the baby leaves with the dressing of your choice. (I used my Almond-Strawberry Vinaigrette here, but if you prefer you can make a simple olive oil-balsamic vinaigrette)
3. Add the cubed cucumber, strawberries, and pepper strips.
4. Top with the warm Black Pudding, drizzle with a little more dressing. Enjoy!