1. Tip the green beans and cook in boiling highly salted water; remove while still crisp and refresh in ice water;
2. split each green bean in half and set aside in the refrigerator;
3. reduce the cream by half in a saucepan; cool; finely chop the chives and shallots;
4. pick over and wash the lamb's lettuce (mache); separate the leaves;
5. dress the beans with the cream, chives, shallots and fine salt.

Finishing and presentation

1. arrange the lamb's lettuce leaves in a wreath; place a size 8 ring mold in the center, allowing the leaves to extend beyond the the edges;
2. fill the ring with the beans and sprinkle the caviar on top;
3. finish with a sprig of chervil and a drizzle of olive oil. Serve cold.