INGREDIENTS

INSTRUCTIONS

Line six 2/3-cup ramekins with plastic wrap, leaving overhang. Line each
ramekin with 2 slices prosciutto, overlapping in center and patching any
holes with extra prosciutto. Stir goat cheese, cream cheese and 1/4 cup
green onions in bowl until well blended. Season generously with pepper.
Spoon into prepared ramekins, dividing equally. Fold prosciutto over to
enclose. Fold plastic over to cover; press to compact. Chill overnight.
Cook beans in medium pot of boiling salted water until just crisp-tender,
about 4 minutes. Drain; rinse with cold water and drain well. Pat dry. (Can
be prepared 1 day ahead. Cover and chill.)
Invert ramekins to release timbales. Peel off plastic. Heat 1 tablespoon
oil in large skillet over medium heat. Add timbales, bottom side down.
Cover; cook until cheese is just soft when top of timbale is pressed, about
5 minutes. Transfer to plate; let stand 1 hour to set up.
Meanwhile, combine vinegar and shallots in small bowl. Slowly whisk in 1/2
cup oil. Season with salt and pepper.
Combine greens, beans, 1/4 cup green onions and 2/3 cup dressing in large
bowl; toss to coat. Divide salad among 6 plates. Top each with timbale.
Drizzle some of remaining dressing over each.
Serves 6.
Bon Appetit April 1995
Converted by MC_Buster.
Per serving: 5542 Calories (kcal); 246g Total Fat; (41% calories from fat);
762g Protein; 18g Carbohydrate; 1967mg Cholesterol; 73526mg Sodium Food
Exchanges: 1/2 Grain(Starch); 109 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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