INGREDIents (serves four)

For the beer vinaigrette

  • 1 dl honey
  • 1 dl orange juice
  • 1 dl Xeres vinegar
  • 5 cl Chimay Red
    For the salad

  • 200 g assorted young mixed salad (rocket, oak leaf lettuce, leaf lettuce, romaine lettuce)
  • 2 oranges ‘à vif’ (skin removed and cut into pieces)
  • 1 Jonagold apple, thinly sliced
  • 20 cherry tomatoes, halved
  • 1 red onion, finely chopped
  • 20 g walnuts, finely chopped
  • 200 g cooked Chimay ham
  • 200 g Blue Chimay cheese (A la Bleue), cut into strips
  • freshly chopped chives

Preparation & serving

  1. Put all the ingredients for the vinaigrette in a bowl and mix lightly together.
  2. Serve all the salad ingredients in an attractive bowl.
  3. Garnish with the vinaigrette.