Shape the haggis into desired shape. Place the two flours in a bowl and add the mineral water and whisk to combine. Dust the haggis with flour then dip in the tempura batter. Deep fry the haggis in hot oil until crisp. Drain and season. Peel and square off the carrot and turnip. Cut into a fine julienne. Finely shred the pak choi. Place in a bowl. Add the chives and the frisee leaves.
Reduce the whisky in a pan to cook off all the alcohol. Place in a bowl with the mustard and the vinegar. Gradually add the oil to make the dressing. Season then pour over the vegetables and allow to sit for a few mins.
To serve place a small mound off the salad on the centre of the plate, top with the haggis tempura and drizzle around some of the dressing.
