Green Salad with Beans, Egg, Tomato and Onion
Hard boil the eggs, let cool, then peel. Slice peeled eggs into quarters.
Rinse, trim and blanche the green beans in salted water for 6-8 minutes. Drain well. Rinse and pluck the small lettuce leaves. Peel and halve the onion, then slice thinly. Rinse the tomatoes, remove the core and then thinly slice. Combine the balsamic vinegar with the olive oil and season with salt, sugar and pepper.
Serve the salad topped with beans, onions, tomatoes and eggs on plates and drizzled with the dressing. Serve immediately.