1 stick butter (12 tablespoons) softened
½ teaspoon salt
3 tablespoon fresh chervil leaves, chopped fine
16-20 French breakfast radishes, washed and trimmed
Citrus Salt (recipe follows)
Combine the butter, salt and chervil in a bowl and mix well. Refrigerate to harden. Just prior to serving take the butter out and allow to come to room temperature. Place the butter in a bowl and the citrus salts and the radishes all around it. To eat, place a little butter on each radish and some citrus salts. Enjoy!