FRIDAY NIGHT DINNER--Roasted Green-Bean and Potato Salad with Soppressata and Mozzarella

                  ROASTED GREEN-BEAN and POTATO SALAD with
                              SOPPRESSATA and MOZZARELLA
                                               adapted from Food & Wine

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

1.  Heat the oven to 450˚ F.  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.
2.  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.