Heat the olive oil in a small pot over medium heat and cook the garlic and rosemary, stirring until softened.Mix with the remaining dressing ingredients until well combined.Fry the coppa in a non-stick pan over medium-high heat until crisp.Add the dressing to the beans and toss well, spoon onto a plate and top with the rocket leaves and coppa. Drizzle with a little more extra-virgin olive oil (if you like) and serve.Words and image: FairladyTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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