First make the vinaigrette.
Reduce the Kwak by 2/3, mix with 1 spoonful of honey, vinegar and mustard and stir an even consistency is obtained.
Cut the endives into julienne strips, season with a little salt and pepper, add the vinaigrette and finely chopped ha. bake the goose liver and lay it on
the salad, dress with a little more vinaigrette around the sides.
Serve with a glass of Kwak.