Difficulty: Moderate
Prepare the salad base: Trim the stems from the green beans and blanch them in generously salted boiling water for 6-8 minutes, depending on thickness. Shock them immediately in ice water for 20 seconds to preserve their vibrant color and crunch, then drain well.
Cook the eggs: Bring a saucepan of salted water to a boil, add the white vinegar, and gently lower in the eggs. Simmer for exactly 5 minutes for perfect soft-boiled centers. Cool under running water and peel carefully to maintain their shape.
Wipe the button mushrooms clean with a damp cloth—never rinse under water to avoid sogginess. Slice them thinly, including stems. In a large bowl, toss with the chopped shallot, blanched green beans, and wild vinaigrette. Mix gently to coat evenly.
Assemble and plate: On each serving plate, create a nest of the dressed vegetables. Place a soft-boiled egg in the center and generously coat with green sauce. Surround with glossy mesclun leaves lightly dressed in wild vinaigrette.
Finish each egg with a pinch of fleur de sel, a grind of fresh pepper, and a sprinkle of aromatic herbs for an exquisite touch.
