Top and tail the beans, steam until they are just cooked and put aside.

Slice the eschallots into very fine rings, less than 1mm thick – this is best done on a mandolin.

In a small saucepan, heat the vegetable oil until it reaches 160C. You can test it with a cooking thermometer or by dropping in a small piece of eschallot – it should bubble and change colour.

Don't add all the eschallots at once or the temperature of the the oil will drop. Add half of them gradually then stir gently to keep them moving. When they turn a light golden colour, remove saucepan from heat, lift them out with a slotted spoon and drain on absorbent paper. They will keep cooking, which is why you remove them from the oil when they are just coloured.

Repeat with remaining eschallots. Mix the mustard, honey, vinegar and olive oil and season well.

Dress the beans and place on a serving plate, tear the mozzarella into pieces and distribute on top, top with crisp eschallots and serve.

TIP
Keep the crisp eschallots in an air-tight container to use in other dishes, they will last for a few days.