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1
Line six 2/3-cup ramekins with plastic wrap, leaving overhang.
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2
Line each ramekin with 2 slices prosciutto, overlapping in center and patching any holes with extra prosciutto.
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3
Stir goat cheese, cream cheese and 1/4 cup green onions in bowl until well blended.
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4
Season generously with pepper.
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5
Spoon into prepared ramekins, dividing equally.
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6
Fold prosciutto over to enclose.
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7
Fold plastic over to cover; press to compact.
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8
Chill overnight.
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9
Cook beans in medium pot of boiling salted water until just crisp-tender, about 4 minutes.
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10
Drain; rinse with cold water and drain well.
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11
Pat dry.
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12
(Can be prepared 1 day ahead.
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13
Cover and chill.)
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14
Invert ramekins to release timbales.
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15
Peel off plastic.
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16
Heat 1 tablespoon oil in large skillet over medium heat.
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17
Add timbales, bottom side down.
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18
Cover; cook until cheese is just soft when top of timbale is pressed, about 5 minutes.
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19
Transfer to plate; let stand 1 hour to set up.
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20
Meanwhile, combine vinegar and shallots in small bowl.
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21
Slowly whisk in 1/2 cup oil.
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22
Season with salt and pepper.
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23
Combine greens, beans, 1/4 cup green onions and 2/3 cup dressing in large bowl; toss to coat.
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24
Divide salad among 6 plates.
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25
Top each with timbale.
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26
Drizzle some of remaining dressing over each.
