1 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
150 g rocket
250 g smoked salmon
325 g goat´s cheese, crumbled
2 tbsp roasted hazelnuts, coarsely chopped
1. For the dressing, thoroughly whisk together the oil and vinegar in a bowl. Season with salt and pepper to taste.
2. Remove any long stems from the rocket leaves and rinse. Toss in the bowl with the dressing.
3. Cut each avocado in half lengthways, then cut each half lengthways into six wedges. Discard the skin and divide wedges between four serving plates. Arrange a small pile of rocket leaves over the top
4. Place pieces of salmon over the rocket leaves. Scatter the goat´s cheese and chopped hazelnuts over the top and season with ground black pepper.