Ingredients

• 4 heads of chicory

• 100 g raisins

• 150 g young cheese (example: Beemster)

• 1 bottle of ‘St-Paul Blond’

• fresh by ground pepper

• salt

• chives

Preparation

1. Wash the chicory, cut them in coarse pieces and boil them in water with salt.

2. Drain the chicory and keep warm.

3. Soak the raisins in ¾ of the beer and make it heat quickly.

4. Drain the raisins.

5. Cut the cheese in dices.

6. Pour the beer in a bowl and add fresh by ground pepper, salt and chives.

7. Put the chicory in an other bowl and add the raisins and cheese.

8. Mix together.

Dish up

• Lay the salad in the middle of a tepid dish, sprinkle with chives and the vinaigrette.