Roasted Green-Bean and Potato Salad with Soppressata and Mozzarella

• 2 pounds small new potatoes
• 1 pound green beans
• 7 1/2 tablespoons olive oil
• 3/4 teaspoon salt
• 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
• 1/4 pound sliced soppressata or hard salami, cut into quarters
• 1/2 pound salted fresh mozzarella, cut into 1/2-inch cubes, at room temperature
• 1/2 cup chopped flat-leaf parsley
• 1/4 teaspoon fresh-ground black pepper
• 2 teaspoons lemon juice

1. Heat the oven to 450.
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.
3. Roast in the center of the oven for 20 minutes.
4. Turn the potatoes and beans with a spatula and then sprinkle with the fresh thyme, if using.
5. Roast until the vegetables are golden and tender, about 10 minutes longer.
6. Transfer the vegetables to a large bowl.
7. Add the remaining 4 tablespoons oil and 1/4 teaspoon salt, the soppressata, mozzarella, parsley, and pepper to the bowl and toss.
8. Add the lemon juice and toss again.
9. Let stand for 5 minutes to absorb the dressing before serving.

potatoes, green beans, olive oil, salt, fresh thyme, quarters, mozzarella, flatleaf, freshground black pepper, lemon juice

Taken from www.foodandwine.com/recipes/roasted-green-bean-and-potato-salad-with-soppressata-and-mozzarella (may not work)