Haricots verts Christmas tree with vinaigrette

1. Bring a pan of water to the boil. Top and tail the haricots verts and cook them al dente in about 5 minutes.
2. Meanwhile, remove the individual leaves from the heads of the red endive. Chop the shallot as finely as possible. Finely chop the anchovies. Mix with the shallot, vinegar and olive oil to make a dressing. Season with salt and pepper. 
3. Arrange the haricots verts and the red enidve leaves in the shape of a Christmas tree on a large serving plate. Pour over the vinaigrette and garnish with the capers.

Enjoy!