<http://schema.org/recipeInstructions>
" Heat the oven to 450\u00B0F. 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."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a2928/roasted-green-bean-potato-salad-soppressata-mozzarella-recipe-7737/?src=shelter_footer>