Wild boar cured meat salad with cherry beer dressing

Remove the stones from the cherries and cut them into quarters. Place them in a bowl and cover with 6 tablespoons of the beer to marinade (for a few hours if possible).

Drain the cherries and set aside. Add the mustard to the marinade and stir to dissolve. Add the oil and check the seasoning.

Wash and dry the lettuce.

Arrange the meat around the edge of each plate. Carefully arrange a small amount of salad in the centre, then spoon the cherries around and drizzle some dressing over.