Green Bean and Egg Salad with Goat Cheese Dressing

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1 small red onion, halved

3 ounces soft goat cheese

1/4 cup buttermilk

2 tablespoons cider vinegar

1 tablespoon extra-virgin olive oil

1 tablespoon horseradish, drained

2 teaspoons whole-grain mustard

Kosher salt and freshly ground pepper

1 pound small red-skinned potatoes, sliced

4 large eggs

8 ounces green beans, trimmed

8 cups mixed salad greens, torn

1 large ripe tomato, halved and thinly sliced