Octopus and Rice Bean Salad Appetizer

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Ingredients

16 pieces Japanese Tako (octopus), very thinly sliced
6 tablespoons rice or white navy beans, cooked and seasoned with olive oil, thyme, salt and pepper
16 to 20 haricots verts, trimmed, cut in half, blanched, and seasoned with olive oil, togarashi, salt and pepper
5 cherry or pear tomatoes, cut in half
1/2 leek, cut into thin rings and briefly marinated in olive oil and sherry vinegar
Freshly ground black pepper, to taste
4 tablespoons saffron emulsion, recipe follows
2 small bundles assorted micro greens, dressed with olive oil and lemon
1/2 cup water
1 pinch saffron
1 tablespoons butter
1 cups water
1/2 teaspoon white wine vinegar
1/4 teaspoon salt, plus more for seasoning
2 eggs
Pinch of sugar

For each plate, arrange 8 slices of the octopus in a slightly overlapping fan near the center of the plate, creating a half moon. Spoon on some of the white beans on the inside curve of the octopus. Place the haricots verts next to the rice beans. Scatter the tomato halves around the dish. Place a few slices of marinated leeks on top of the octopus. Season with a touch of black pepper. Drizzle the saffron emulsion around the octopus. Garnish with micro greens on top and serve.
Bring water to a simmer and add the saffron. Let simmer until the water amount is reduced by 1/2. Let cool and add the butter to the saffron mixture. Blend with an immersion blender until the mixture is emulsified. Pass the mixture through a fine-mesh strainer. Bring the 1-cup of water to a simmer, add the vinegar and 1/4 teaspoon salt. When at a simmer again, poach the eggs for 1 minute. Remove immediately and place directly into a blender. Blend the eggs until they are liquefied. In a clean saucepan, over very low heat, add the saffron-butter mixture and the liquefied eggs. Add the sugar. Heat slowly while emulsifying with an immersion blender. Sauce should be slightly thick but still pourable. Adjust seasoning with salt.