- With the rack in the middle position, preheat the oven to 325°F (165°C).
- In an ovenproof skillet over medium heat, brown the bread in the butter. Season with salt. Bake in the oven for 6 minutes or until crispy.
- Meanwhile, in a large skillet over medium heat, brown the sausage in half of the oil. Add the green onions and cook until softened. Deglaze with the vinegar. Add the remaining oil, elderberries and honey. Mix well. Let cool for 5 minutes.
- In a bowl, combine the spinach, cheese and croutons with the dressing. Season with salt and pepper. Serve immediately.
Picked when they are still green and small, immature elderberries have a floral flavour. Similar to capers, they are salted and bottled in brine. They can be found in some fine food shops.
Le Gré des Champs cheese can be replaced with another firm cheese.