Egg-and-Bean Dinner Salad

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6 large eggs

1 to 2 bunches baby turnips, trimmed and quartered, or 4 medium turnips, cut into 1-inch pieces

3 tablespoons unsalted butter

2 tablespoons chopped fresh tarragon

2 tablespoons chopped fresh chives

3 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

2 heads endive, chopped

2 heads Bibb lettuce, torn

1/2 head escarole or frisee, torn

2 stalks celery, chopped

1 14-ounce can cannellini beans, drained and rinsed

Kosher salt and freshly ground pepper