7 g (1/4 oz) 1 1/2 teaspoons unsalted butter, softened
1 slice dark rye bread, sliced diagonally
2-3 slices Roquefort cheese
2-3 neat sprigs of seedless black or green grapes, each containing 2-3 grapes
2 teaspoons thick sour cream
lime twists and chervil sprigs, to garnish
1. Spread butter over the slice of bread. Cover bread with lamb's lettuce, allowing tips of leaves to overlap edges of bread.
2. Arrange overlapping slices of Roquefort cheese over lettuce. Add sprigs of grapes to one side and sour cream to other side.
3. Garnish with lime and chervil.