PREPARATION
Boil the beef in water, remove from the water and cut firstly into slices, then into small squares. Cut the Alpine cheese into squares as well. Add to the beef together with the baked tomatoes, chopped onion and chives. Dress with sunflower oil, white balsamic vinegar, pesto, salt, pepper and sugar. Arrange the salad on 4 plates and garnish with pesto.
Tip: garlic bread is the perfect accompaniment.