Bring a large pan of water to the boil and cook eggs for 6-7 minutes or until medium. Place eggs into cold water to prevent further cooking. Cool and peel

Blanch green beans in boiling water for 3 minutes. Refresh in cold water. Drain well. Transfer to a salad bowl

Cook bacon in a frying pan until golden and crisp. Toss through beans

Combine French shallots, garlic, mustard and vinegar together in a small bowl. Mix well. Whisk in olive oil until thick and thoroughly combined. Season with salt and pepper to taste. Drizzle ¾ of the dressing over the beans and bacon. Toss to mix well

Grate eggs over the top of the salad. Drizzle with remaining dressing. Serve immediately