Warm Potato and Apple Salad with Boudin Noir

Ingredients:

• 2 Granny Smith apples
• 1 tablespoon water
• 1 tablespoon sugar
• 3 large potatoes
• 1 tablespoon olive oil
• Salt and pepper
• 1 or 2 links of boudin noir with onions, removed from skin
• Mint, snipped with scissors

Directions:

1. Take one of the apples, peel, core and cube, then put in a small pot with the water and sugar, bring to a boil and simmer for about 5 minutes. Set aside, keep warm.

2. Core the other apple, don’t peel, cube and refrigerate.

3. Peel and cube the potatoes, then cook in the olive oil until brown and cooked. Season with salt and pepper. Set aside and keep warm.

4. Cook the boudin noir in another pan until brown. Keep warm.

5. Divide the cooked apple and scatter on the bottom of two plates. Sprinkle with a little of the mint. Place the potatoes on top of the apple and mint, then the boudin, the raw apples and a little more mint. Enjoy.

(Serves 2)