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• Raisins: soak in warm water for 30 minutes.
• Pine nuts: toast in non-stick frying pan, then set aside.
• Spring onions: melt the butter in a pan, add the raw spring onions and cook over a medium low heat until light brown. Add raisins and vinegar. Simmer, season with salt and pepper and finally add the pine nuts.
• Raclette cream: cut the cheese into small pieces, melt in a bain-marie with the milk. Use an immersion blender to obtain a cream.

Plating: 
Place the sour spring onions in the middle of a flat plate and pour over the Raclette cream; finish with dried wild garlic.