Bring a medium saucepan of water to a boil. Fill a medium bowl with ice and water to form an ice bath. Using a slotted spoon, carefully lower the eggs into the boiling water and cook for exactly 7 minutes. Using a slotted spoon, immediately transfer the eggs to the ice bath to cool completely. Carefully peel the eggs and cut them in half, being sure not to lose too much of the runny yolk.

In a serving bowl, combine the shallot, garlic and Dijon; whisk to combine. Gradually whisk in the vinegar and olive oil, then season the dressing with salt and pepper.

On a cutting board, cut the cucumbers into thirds crosswise. Work with one cucumber at a time: Place a large knife flat on top of a piece of cucumber with the blade facing away from you and then lightly smash it with your other hand. Repeat with the remaining cucumbers pieces, then tear them into chunks and transfer to the serving bowl.

Add the beans and dill to the serving bowl with the cucumbers and mix well. Season the salad with salt and pepper. Transfer to bowls and top with the soft-boiled eggs. Garnish with finely chopped dill, salt and pepper. Serve.