Directions:

First make the vinaigrette by reducing 2/3 of a bottle of Kwak, mix with 1 spoonful of honey, vinegar and French mustard. Stir until an even consistency is obtained.

Cut the endives into julienne strips, season with salt and pepper. Now add the vinaigrette and finally the chopped Palma ham. Bake the goose liver and lay it on the salad, dressing with more vinaigrette around the sides.

Serve with a cool glass of Kwak.

Serving: Serves 2 - 4