Suzanne’s Warm Salad with Goat’s Cheese and Avocado

Ingredients (Serves 4)

  • 4 tbls Suzanne’s Elderberry Dressing
  • A good selection of washed mixed leaves: red and white lettuce, young spinach, rocket, baby beetroot leaves etc
  • 2 tbls each snipped chives and chopped fresh mint
  • 1 tbls walnut oil
  • 1 tbls olive oil
  • 2 crushed garlic cloves
  • 4 oz / 100g crumbled of sliced goat’s cheese
  • 1 large avocado, peeled and sliced
  • 4 tbls red or white wine


  1. Arrange salad leaves in a bowl or individual dishes
  2. Sprinkle with herbs and lightly dress with the vinaigrette and walnut oil
  3. Place cheese and avocado slices in a circular fashion, meeting centrally
  4. Heat olive oil and soften the garlic
  5. Add the wine and Suzanne’s Elderberry Dressing to the pan, bring to the boil until reduced to a very light syrup
  6. Pour the warm dressing over leaves to serve with a sprinkling of croutons if you wish

Alternative flavourings

  • wild or chestnut mushrooms
  • lardons of bacon (pan fried after the garlic)
  • slivers of smoked salmon or smoked trout
  • sliced smoked duck breast
  • sliced chicken or duck livers
  • roasted vegetables - e.g peppers and shallots