1 1/2 pounds green beans, trimmed
8 radishes, sliced paper-thin
1 3-ounce package thinly sliced prosciutto, cut crosswise into thin strips
3 tablespoons aged Sherry
1 tablespoon Dijon mustard
1 tablespoon minced fresh chives
1/4 cup olive oil
1 2- to 3-ounce wedge ricotta salata (salted dry ricotta cheese)
Cook beans in large pot of boiling salted water until crisp-tender, 4 to 5 minutes. Drain well; cool. Toss beans, radishes, and prosciutto in large bowl.
Whisk Sherry, mustard, and chives in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. Toss salad with enough dressing to coat.
Using vegetable peeler, shave ricotta salata in thin strips over salad.