Boil eggs for roughly 7 minutes and leave in ice water.
Peel eggs in ice water and carefully rinse off any extra pieces of shell.
Wash & dry baby lettuce leaves and reserve on paper towels.
Cook your green beans in salty water until al-dente and remove from water.
Allow beans to rest at room temperature.
Boil red bliss potatoes in the salted water until tender all the way through.
Remove potatoes from boiling water and allow potatoes to cool at room temperature.
When the potatoes are cool enough to handle, slice into ¼” slices.
Assemble the rest of the salad ingredients.
For the red onion, slice and toss sliced onion with 1 Tbsp champagne vinegar and reserve onions until salad assembly.
For the vinaigrette, combine shallot with vinegar, mustard, and honey.
Whisk in the olive oil and season with salt & pepper.
To assemble salad, dress salad greens and green beans gently with the vinaigrette, and place greens and beans on bottom of plates.
Mount the salad greens and beans with the remaining ingredients and enjoy.