Boil eggs let cool
Oven 400 deg F roast fingerling potatoes with olive oil, salt and pepper.
Cook beans 3-4 mins, cool.
Whisk shallot, dill, dijon, lemon zest, lemon juice, honey, salt and pepper. Gradually whisk in 1/3 cup olive oil. Stir in warm potatoes, beans, tomatoes and olives and tranfer to platter.
Peel eggs and slice into wedges. Place on platter. Drizzle eggs with oil and top with dill and pepper. Serve warm or at room temperature.