Chicory and cheese crab salad and Gabriella's salad dressing (4 pers.)

500 g chicory, 250 g Emmental cheese, 250 g tomatoes, 250 g boiled shrimps, 4 hard boiled eggs, 1/2 bunch of chives, 200 ml Gabriella's salad dressing

Cut the chicory off about 2 cm at the end of the root, and cut the bitter kernel into a wedge shape. Then place in lukewarm salt water for about 60 minutes. The chicory sticks are in long eighths. Cut the tomatoes into small pieces. Cut the eggs into eighths and the cheese into fine 2 cm long strips. Put the ingredients together with the crabs in a bowl, chop the chives finely and mix everything with Gabriella's salad dressing.