1 bunch of tarragon, finely chopped
1 cup whole milk ricotta
1 bunch scallions, roots and top 4 inches removed
1 tbsp olive oil
1 tsp lemon juice
salt and pepper to taste
In a saucepan, heat olive oil over medium heat. Gently heat up game hen (any left over poultry will also work) until warmed all the way through. Remove poultry from pan and add scallions. Briefly cook until scallions begin to slightly brown. Remove from heat and set aside.
In a bowl, combine ricotta with tarragon and lemon juice and some salt and pepper to taste. Stir to mix well. Plate scallions and game hen and add some ricotta on the side. Enjoy.