Sopressata and Roma Bean Salad with Pecorino
From Good Housekeeping

1 1/4 pound(s) Roma beans or green beans, trimmed
1 lemon
2 tablespoon(s) extra virgin olive oil
1/4 teaspoon(s) salt
1/8 teaspoon(s) coarsely ground black pepper
4 ounce(s) sopressata or Genoa salami, sliced into 1/2-inch strips
2 bunch(es) (4 ounces each) arugula, tough stems discarded
1 (2-ounce) wedge Pecorino Romano cheese

If Roma beans are very long, cut crosswise into 2 1/2-inch pieces. In 12-inch skillet, heat 1 inch water to boiling over high heat. Add beans; heat to boiling. Reduce heat to low; simmer 6 to 8 minutes or until beans are tender-crisp. Drain beans. Rinse with cold running water to stop cooking; drain again.

Meanwhile, from lemon, grate 1/2 teaspoon peel and squeeze 2 tablespoons juice. In large bowl, with wire whisk, mix lemon peel and juice with oil, salt, and pepper.
Add beans, sopressata, and arugula to dressing in bowl; toss to coat.

To serve, spoon salad onto platter. With vegetable peeler, shave thin strips from wedge of Pecorino Romano to top salad.