Roasted Green-Bean and Potato Salad with Soppressata and Mozzarella

Heat the oven to 45

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.

Transfer the vegetables to a large bowl.

Add the remaining 4 tablespoons oil and 1/4 teaspoon salt, the soppressata, mozzarella, parsley, and pepper to the bowl and toss.

Add the lemon juice and toss again.

Let stand for 5 minutes to absorb the dressing before serving.

Variations: * Line the plates with thin slices of prosciutto and top with the salad. *

Add a roasted, peeled, seeded, and sliced red bell pepper. *

Add a quarter cup of halved and pitted black olives.

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.