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

Ingredients (Serves 4)

  • 4 tbls Suzanne’s Elderberry, Balsamic and Tarragon 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, Balsamic and Tarragon 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