Roasted Green-Bean and Potato Salad with Soppressata and Mozzarella
• 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.
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.