Green Bean Salad with Caviar

Pairs with 2014 Alquimia
Serves 8

Ingredients

• 4 oz Tsar Nicolai caviar
• 1 lb. green beans, blanched
• 3 heads little gem lettuce
• 1 cup crème fraîche
• 1/4 cups Arbequina extra virgin olive oil by Gloria Ferrer
• 1” piece of ginger, grated
• 1 lemon, zest & juice
• champagne vinegar
• 8 medium eggs
• 1 bunch of snipped chives

Instructions

Step 1 | Mix together the crème fraîche, ginger, lemon juice, zest, and 1 tbsp of champagne vinegar. Whisk in a ¼ cup of olive oil and season with salt; it should be tangy and well-seasoned.
Step 2 | Snap the leaves of the little gems into a bowl of cold water. Let dirt fall to the bottom of the bowl, lift the leaves out and spin dry with a salad spinner.
Step 3 | Poach the eggs in simmering water with a dash of champagne vinegar until the whites are set but the yolk is still wet. Rest on a plate lined with paper towels to cool slightly, season with salt.
Step 4 | Spread a little dressing on the plates; place the poached egg in the center. Toss the beans and the lettuce in a bowl with some of the dressing and a pinch of salt. Arrange on the plate around the egg. Garnish with spoonfuls of caviar and snipped chives.