Pre-heat oven to 400 degrees. Combine chopped shallot (reserve 1 teaspoon for the vinaigrette), thyme leaves, 4 tablespoons olive oil and gently mix. Place the mushrooms on a parchment lined baking sheet and roast for about 20 minutes, or until the mushrooms start to turn golden brown.
Meanwhile, blanch the yellow wax beans in a large pot of boiling salted water until tender, about 4 minutes. Slice the beans cross-wise into ½" slices.
To make the vinaigrette: Combine 1 teaspoon chopped shallot, sherry vinegar, honey and dijon in a medium bowl. Slowly whisk in olive oil to create an emulsion. Adjust honey level for sweetness and season with salt & pepper to taste.
To serve: Gently mix the mushrooms, yellow wax beans and scallions with the vinaigrette. Spoon on top of a bed of butter lettuce and top with an egg sliced in half. Season to taste with salt & pepper.
Makes two entree size or four appetizer size salads.