How to Make It
Finely chop the shallot and put it into a little bowl. Add all the remaining dressing ingredients and mix.
Boil the eggs for 10 minutes, then set aside to cool.
Trim the French beans and cook together with the frozen peas for 4 minutes in boiling salted water. Drain and rinse with cold water so that the vegetables retain their vibrant green color. Put onto a serving plate.
Peel and finely chop the eggs, walnuts and capers, and scatter over the salad, then drizzle with the dressing before serving. This salad can be served warm or cold.