2 poached chicken breasts, torn into pieces
12 breakfast radishes (the long, white-tipped ones), poached in water until just tender
6 young carrots, poached in water until tender
1 small bunch of tarragon, leaves only, finely chopped
100g/31/2 oz cooked lentils
1 small head of radicchio
For the dressing
1 egg yolk
1 tsp honey
3 tsp verjuice or dry white wine
2 tsp Dijon mustard
80ml olive oil
1/2 tbsp crème fraîche
Sea salt and freshly ground black pepper
Place the egg yolk, honey, mustard and verjuice/wine into a mixing bowl and whisk together to combine. Continue whisking while you add the olive oil as slowly as possible. Finally stir in the crème fraîche and season with salt and pepper.
Arrange the vegetables, lentils, salad leaves and poached chicken on a plate and spoon over the vinaigrette. Serve at once.