4 eggs 8 oz (227 g) green beans, trimmed 10 mini Yukon Gold potatoes 2 trout fillets, (1 lb/450 g total), halved crosswise 1/4 tsp (1 mL) salt 1/4 tsp (1 mL) pepper 1/3 cup (75 mL) extra-virgin olive oil 1/4 cup (60 mL) lemon juice 2 tsp (10 mL) finely chopped fresh tarragon 1 tsp (5 mL) Dijon mustard 1 tsp (5 mL) liquid honey 4 cups (1 L) baby salad greens 20 nicoise olives or black olives 2 small tomatoes, cut in 6 wedges each

Into saucepan, pour enough cold water to come at least 1 inch (2.5 cm) above eggs. Cover and bring to boil over high heat. Immediately remove from heat; let stand for 18 minutes.

Drain and run cold water over eggs for 1 minute; drain and peel off shells. Cut eggs in half lengthwise.

Meanwhile, in large pot of boiling lightly salted water, blanch green beans until tender-crisp, about 1 minute. Remove with tongs to bowl of ice water to cool; drain.

Add potatoes to same pot of boiling water; cook until tender, about 12 minutes. Drain and cut in half.

Sprinkle trout with half each of the salt and pepper. In large skillet, heat 1/2 tsp of the oil over medium-high heat; cook trout, turning once, until fish flakes easily when tested with fork, about 4 minutes.

Meanwhile, in small bowl, combine lemon juice, tarragon, mustard, honey and remaining salt and pepper. Gradually drizzle in remaining oil, whisking until emulsified.

Divide eggs, green beans, potatoes, salad greens, olives and tomatoes among 4 plates. Top each with 1 piece of trout; drizzle each with one-quarter of the dressing.