In a small bowl, combine the shallot and red wine vinegar and let sit for about 30 minutes while you prepare the remaining ingredients.

Add the baby potatoes to a medium saucepan and cover with cold water by 1-inch. Season with a pinch of salt. Place over medium heat and bring to a boil. Once boiling, reduce to a simmer and cook until the potatoes are fork tender, about 5 to 7 minutes. Drain, and set aside in a medium bowl. Season with salt and pepper.

Bring a medium pot of water to a boil and set up an ice bath. Once the water is boiling, add green beans and cook for 2 to 3 minutes, or until bright green and tender. Remove with a slotted spoon and place in the ice bath for 30 seconds to stop cooking. Drain and set aside.

Return the pot of water to a gentle boil and delicately drop the eggs in and cook for 6 ½ minutes (for jammy yolks) or 8 to 10 minutes if you prefer hard-boiled eggs. Remove from the pot with a slotted spoon and set in the ice bath to stop the cooking. When cool enough to handle, peel eggs then slice in half.

Remove the shallots from the vinegar and set aside. Whisk in Dijon, herbs de Provence, salt and pepper into vinegar until smooth. Slowly stream in olive oil and whisk until emulsified.