<http://schema.org/recipeInstructions>
" 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."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a4486/sopressata-roma-bean-salad-pecorino-1408/?click=recipe_sr>