Vinaigre pour les Salades

• 2 handfuls tarragon
• a few sprigs of watercress or land cress
• a small <

Put all the herbs, complete with stalks, and the garlic and chilli pepper in a wide-necked jar. Cover with the vinegar, making sure all the leaves are submerged.

Cover tightly and leave at room temperature for 8 days.

Strain the vinegar into bottles, cork and label. Store in a cool place until needed.