Blanch and shock green beans. Cut radishes into batons. Toss green beans + radishes and frisée w vinaigrette. Pile on platter and ring with soft boiled eggs (technique from link at bottom)
Vinaigrette: mince 1 small shallot and top with sherry or wine vinegar and a generous pinch or two of salt. Let sit for a while. Mix in your favorite mustard (Dijon or grainy). Add twice as much oil as vinegar (I like half olive half grapeseed) either whisking or shaking in a jar.