Roasted Green-Bean and Potato Salad with Soppressata and Mozzarella

Ingredients

• 0.5 cup flat-leaf parsley chopped
• 2 teaspoons thyme leaves dried fresh chopped
• 1 pound green beans 
• 0.3 teaspoon fresh-ground pepper black
• 2 teaspoons juice of lemon 
• 0.5 pound mozzarella cheese fresh salted cut into 1/2-inch cubes, at room temperature
• 2 pounds new potatoes 
• 7.5 tablespoons olive oil 
• 0.8 teaspoon salt 
• 0.3 pound soppressata hard sliced cut into quarters

Equipment

• bowl
• baking sheet
• oven
• spatula

Directions

1. Heat the oven to 45
2. On a baking sheet, toss the potatoes with the green beans, 3 1/2 tablespoons of the oil, 1/2 teaspoon of the salt, and the dried thyme, if using. Roast in the center of the oven for 20 minutes. Turn the potatoes and beans with a spatula and then sprinkle with the fresh thyme, if using. Roast until the vegetables are golden and tender, about 10 minutes longer.
3. Transfer the vegetables to a large bowl.
4. Add the remaining 4 tablespoons oil and 1/4 teaspoon salt, the soppressata, mozzarella, parsley, and pepper to the bowl and toss.
5. Add the lemon juice and toss again.
6. Let stand for 5 minutes to absorb the dressing before serving.
7. Variations: * Line the plates with thin slices of prosciutto and top with the salad. *
8. Add a roasted, peeled, seeded, and sliced red bell pepper. *
9. Add a quarter cup of halved and pitted black olives.
10. Wine Recommendation: Franciacorta, made in Lombardy from an eclectic hodgepodge of grapes, is an offbeat choice but a good one. A lively, exuberantly fruity red wine, it partners salty foods well.