Take a small cream cheese, mash with a fork, add 1 tablespoon cream and a few raisins or sultanas.  Form into balls no larger than a walnut.  Press a large stoned raisin on top of each ball and serve three of these on crisp young lettuce leaves.  Garnish cheese with alternate tiny red radishes and white spring onions.

Serve oil and Tarragon vinegar with a dash of salt and black pepper.