Trim the beans and cook them in 2 litres of lightly salted water for about 6–8 minutes, until they are just tender and no longer crunchy. Remove the beans with a slotted spoon and leave them to cool on a plate.
Place the eggs in boiling water and cook for 9 minutes. Then cool them in cold water, peel them and cut them into quarters. Cut the boiled potatoes into quarters. Halve the tomatoes lengthways and roughly chop the toasted almonds. Now mix the warm beans, potatoes, olives, tomatoes and parsley leaves together with half of the vinaigrette.
Finely grate the garlic using a grater and finely chop the shallot. Mix the crème fraîche and Dijon mustard together in a bowl, then add the oil a little at a time until the dressing emulsifies. Stir in the remaining ingredients and season to taste with salt and pepper.
Arrange the salad on a serving dish or divide it between plates. Top with the eggs, potatoes and tomatoes, then sprinkle with toasted almonds and fresh tarragon leaves. Finally, drizzle the rest of the vinaigrette over the top, or serve it on the side.
