Radishes with claqueret

For the claqueret:
400g (14oz) fromage blanc
100g (3?oz) soft goat's cheese, crumbled
6 tbsp creme fraiche
3 shallots, finely chopped
3 garlic cloves, crushed
1 tbsp white-wine vinegar
1 tbsp dry white wine
1? tbsp extra-virgin olive oil
3 tbsp each of chives, parsley and chervil
400g (14oz) bunch French breakfast radishes, leaves perky and intact

Mix the ingredients for the claqueret together and season. If possible, do this a few hours before you want to serve it – the flavours need to meld – and leave it at room temperature. If you need to keep it longer, put the claqueret into a bowl, cover and keep in the fridge, but remember to bring it out a while before you want to serve it so that it isn't 'fridge cold'.

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