Salad with Brugge Apero and Crab

Make a roux with the butter, flour and milk.

Then add the cheese, the mustard and the herbs and lemon, and whisk thoroughly to obtain a smooth sauce.

Arrange the lettuce on a large plate and add the crab, the roasted nuts, the chunks of pineapple, leaf parsley and the coriander and, finally, the cheese cubes.

Serve the sauce on the side.