Steam green beans in a little salted water for 10-15 minutes. (drink the leftover water if you like, it is a great liver cleanser) Cool down and drain. Make vinaigrette out of 1 hardboiled egg, 1 T dijon, 1 T apple cider vinegar, 1 T parsley, S & P, 1 T lemon juice and 2 T water. Put all this in a blender and puree, Slowly add 1/4 cup of olive oil.

Toss dressing with beans and serve.