Add the sliced shallot and vinegar to a small bowl to quickly pickle while you make the rest of the salad.

Prepare a large bowl of ice cold water. Bring a pan of water to a gentle boil. Gently drop in the eggs and cook for 7 minutes. Keep the water boiling, sieve out the eggs and transfer them to the cold water - this will stop the eggs from cooking further.

Next, add the asparagus and peas to the pan and blanch for 2-3 minutes until just tender. Sieve the veg out and transfer to the ice-cold water to retain their bite and vibrant green colour.

Add all the ingredients to a small bowl with a pinch of salt and plenty of cracked black pepper. Whisk until smooth and creamy, adjusting seasoning to taste.

Add the salad leaves, borlotti beans, asparagus, peas, capers, pickled shallots and herbs to a large mixing bowl and pour over the dressing. Toss well to coat. Slice each egg in half, then half again and add these to the bowl. Gently fold the eggs through, being careful not to break them too much.

Serve the salad onto plates and eat straight away.