Blue Crab with Osciètre Gold Caviar

Using a mandoline, thinly slice the fennel. Combine the juice and zest of one lime, season with a few turns of freshly ground pepper, then add the olive oil and whisk lightly to emulsify.

In a bowl, combine the fennel and crab meat, then arrange on a plate. Drizzle with the dressing, add a few thin slices of lime, then generously top with caviar. Sprinkle with the fresh herbs before serving.