From Bon Apetit, this is a lovely salad or cold side dish for summertime meals. Would be nice for a brunch, as well.
- Cook beans in a large pot of salted water until crisp-tender, about 4-5 minutes; drain well and cool.
- Whisk sherry, mustard, and chives, then gradually whisk in the oil.Season with salt and pepper.
- Toss beans, radishes, and prosciutto, then toss with enough dresing to coat.
- Using a vegetable peeler, shave parmesan or reggiatto on top of salad.