Difficulty:[usr 3]
Preparation of the salad:
Carefully remove the stems from the green beans and cook them in well-salted boiling water (6 to 8 minutes) depending on their size. Quickly remove them from the cooking water, using a slotted spoon and immerse them for 20 seconds in a container of ice water, then drain them.
Cooking the eggs:
In a saucepan of boiling salted water, added with alcohol vinegar, put the eggs to cook for 5 minutes. After cooking, cool them and peel them delicately.
Simply wipe the Paris mushrooms with a cloth (do not run them under water). Cut them into thin strips (heads and feet). Put them in a salad bowl with the shallot and the green beans. Season with the Sylvester vinaigrette and stir well.
Training:
On each plate, form a nest with this mixture of vegetables in the center of which will be placed the egg. Coat it with the green sauce and arrange all around beautiful glossy mesclun leaves with a little sylvestre vinaigrette.
Add a pinch of fleur de sel, a turn of the pepper mill and a few sprigs of fresh herbs to each egg.
