Bean and Walnut Salad with Fried Eggs

Ingredients

• 1¼ cups dried flageolet beans, soaked overnight, drained
• 1 head of garlic, halved crosswise
• 1 tablespoon fresh thyme leaves
• 1 small dried chile de árbol
• Kosher salt and freshly ground pepper
• 2 teaspoons Dijon mustard
• 2 teaspoons white wine vinegar
• 3 tablespoons olive oil, divided, plus more for drizzling
• ½ cup chopped toasted walnuts
• ½ cup Big Batch of Caramelized Onions (click here for recipe)
• 1 cup fresh parsley leaves, chopped, plus more leaves for serving
• ¼ cup fresh tarragon, chopped
• 4 large eggs

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