I am the Italian Iron Chef

The salad I made for dinner was such a big hit, I thought I'd share the recipe. In fact, I think I'll start sharing recipes more often. Mix it up. It can't be sex toys and Julie all the time, after all.

Ingredients:
1 1/4 pounds green beans
1 lemon
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon coarsely ground black pepper
4 ounces thinly sliced sopressata
2 bunches baby spinach
1 wedge Pecorino Romano cheese, grated

Directions:
Rinse green beans. Steam 12 minutes. Drain.

Grate 1/2 teaspoon lemon 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 spinach to dressing in bowl; toss to coat.

Spoon salad onto platter. Top with Pecorino Romano cheese.