1 lb. fresh broccoli
3 tomatoes
4 oz. Camembert in squares
1/2 c. mayonnaise
1/2 c. sour cream
1 tsp. tarragon
Salt, pepper
Lettuce leaves
Chopped pistachios

Break broccoli in short flowerets. Cook in water until tender. Drain. Rinse with cold water. Reserve 8 to 12 flowerets for garnish. Place remaining broccoli in medium bowl. Cube tomatoes. Add to broccoli. Add cheese. In small bowl combine mayonnaise, sour cream, tarragon, salt and pepper to taste. To serve, line 4 to 6 cocktail glasses with lettuce. Spoon in vegetable mix. Spoon dressing over top. Garnish with extra flowerets and pistachios.