Instructions

Place the chopped onion in a small bowl and add the vinegar and salt. Stir and let sit for at least 15 minutes.

Steam the string beans until very tender, drain and let come to room temperature.

Heat a medium sized frying pan to medium high heat. Add the slices of capocolla in one layer, with no oil, and let cook. They will start to sizzle and should get dark and start to shrink a bit. Turn them over as they start to crisp up. When they start to turn brownish at the edges, remove them from the pan to a paper towel-covered plate to drain. It should take about 8 minutes tops.  As they cool they should get crisp.

To assemble the salad:

Place the cooked beans in a medium sized bowl and toss with the marinated onion and the vinegar, along with the olive oil. Taste and adjust for salt and pepper.

Mound the beans on a medium sized serving platter. Using your hands, rip the mozzarella into bit sized pieces and scatter on top. Using your hands again, break up the capocollo into bits and scatter over top.

Scatter herbs over the whole thing and drizzle with a bit more of your best extra virgin olive oil. Serve.