Niçoise salad

  • 2 eggs
  • 100gr green beans
  • 60gr smoked salmon
  • 2 Tsp yogurt
  • 40gr Castello del Barone extra virgin olive oil

Boil the eggs in salted water for 7 minutes and cool immediately.
In a pot of salted water, blanch the green beans for about 7-8 minutes until they are soft but still crisp. In a bowl, put the beans, salmon, yogurt, and olives together with salt and pepper and extra virgin olive oil.
Mix and serve the eggs cut into 4.