Place the Blanch green beans in a stock pot of salted boiling water. Leave until they turn bright green and have a tender crisp – this will roughly take 2 minutes. Drain and place the beans in a bowl of ice water to halt the cooking process.
When cooking the hardboiled eggs; vamp the water up to boiling point in a pan and then turn down to a simmer – place the eggs inside the pot for 6 minutes if you enjoy a squidgy centre or 7 minutes if you prefer your eggs to be fully cooked through. Shed the hot water and cool them rapidly under cold water for about 1 minute, leaving until they are cool enough to handle. Crack and peel off the shell until you’re left with the bare white egg.
To concoct your accompanying dressing mix Dijon mustard, honey, salt & pepper, white wine (or cider vinegar) and olive oil in a jar. Place the lid on and shake.
Combine all the remaining ingredients, hardboiled eggs and beans together and drizzle with the salad dressing. Serve!
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