Heat 2 Tbsp. oil in a large skillet over medium-high heat until very hot but not smoking. Add half the shallots and cook, stirring, until golden brown and crisp, 3 to 4 minutes.
Transfer with a slotted spoon to a paper-towel-lined plate. Repeat with the remaining shallots. Set aside. Leave any remaining oil in the pan.
Add bread to the pan and cook over medium heat until toasted, five to six minutes. Transfer to a small bowl.
Add the remaining one Tbsp. oil to the pan and heat over medium-high heat. Add mushrooms and cook until golden brown, about 6 minutes. Transfer to a small bowl.
Add green beans and water to the pan, cover, and cook over medium heat until tender, five to six minutes.
Meanwhile, whisk mustard, vinegar, garlic, thyme, salt, and pepper in a small bowl. Add the mixture to the beans and cook until fragrant, about 30 seconds.
Remove from heat and stir in chard, the mushrooms, and the croutons. Top with reserved shallots and Pomegranate seeds. and mix properly.
now your simple green salad is ready to enjoy it.