Dressing

• 45 ml of vegetable oil
• 1 garlic clove, chopped
• 45 ml of white onion, chopped
• 100 ml of Blanche de Chambly
• 100 ml of 15% cream
• 50 g of strong cheddar cheese
• 100 ml of olive oil
• Salt and pepper to taste

Salad

• 1 head of iceberg lettuce cut into slices about 2 cm thick
• 2 tomatoes cut into 8
• 2 avocados, peeled and sliced
• 1 apple (variety of your choice), sliced
• Around 500 g of pulled pork
• 4 poached eggs
• 8 slices of bacon, cooked and cut into small pieces
• Salt and pepper to taste

Dressing

1. Heat the vegetable oil in a saucepan over medium heat. Add the garlic, onion and a pinch of salt and sweat for about 2 minutes, stirring with a wooden spoon.
2. Deglaze with the beer and reduce by half (about 3 minutes).
3. Add the cream and simmer for 2 minutes.
4. Stir in the cheese and whisk until melted.
5. Slowly add the olive oil.
6. Season with salt and pepper.

Salad

1. Dress each plate with a slice of lettuce and a little dressing. Top with the apples, avocado and pulled pork and place the poached egg on top.
2. Garnish with the remaining dressing, bacon and tomatoes.
3. Season with salt and pepper and serve.