Cut the beans on each end and slice in half. Blanch in boiling salted water until tender. Immediately put the beans in an ice bath to cool. With a small pairing knife clean the chanterelle mushrooms by peeling the dirty skin off the stem. Quickly rinse in cold water and allow to dry. Slice the shallots into rounds and place in a bowl with the clean chanterelles. Pour the boiling pickling liquid over and place in the fridge to cool down. Slice the watermelon radish in half and cut into half moons. In a small bowl place frisee and radish and season with salt, pepper, a squeeze of lemon juice, and extra virgin. In another bowl add the cooled beans, shallots and mushrooms together. Season with extra virgin olive oil, salt, pepper, and more lemon juice.