Make the Dressing: Place olive oil, vinegar and mustard in a small bowl and whisk together well. Season to taste with salt and pepper. Alternatively shake together in a covered jar. Set aside.

Make the Salad: Have a large bowl of ice water handy. Bring a large pot of salted water to a boil and add green beans. Cook for about 2 minutes or until just crisp tender and still bright green. Remove with tongs and plunge into ice water.

Add eggs to the same pot of boiling water and cook for 6 to 7 minutes (depending on whether you want them jammier or not), then remove with slotted spoon and add to ice water. Drain. Separate out the eggs from the beans, peel the eggs and set aside. Pat the beans dry; set aside.

Add potatoes to pot of boiling water and cook until tender when pierced with a knife, about 15 to 20 minutes. Drain well. Halve if desired; you want large bite-sized pieces. Set aside.

Tear the kale into a large bowl into large bite-sized pieces. Add baby spinach and parsley. Drizzle about half of the dressing over the greens and use your hands to massage the dressing into the greens; this will tenderize the kale a bit.

Add the tomatoes, olives, radishes and the drained green beans and potatoes and toss some more, drizzling more dressing on top as you go. Taste and add more salt and pepper, if desired. Heap salad onto a serving platter. Break trout with your hands and place here and there. Halve the eggs and place them on the salad, too. Serve immediately.