200g carton of half-fat fromage frais
2 teaspoons of tarragon vinegar
3 tablespoons of chopped fresh tarragon
salt
black pepper

METHOD

Mix the fromage frais with the vinegar and 2 tablespoons of the tarragon, and season. Sprinkle the remaining tarragon over the salad after you've dressed it.

Tastes light, aniseedy. Perfect for potato salads.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS