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