Prosciutto & Goat Cheese Timbales Recipe

12 to 16 thin slices Prosciutto
10 ounces soft fresh Goat Cheese (such as Montrachet), room temperature
2 ounces cream cheese, room temperature
1/2 cup chopped onions
8 ounces haricots verts or slender green beans, trimmed, cut crosswise in half
1 tablespoon plus 1/2 cup olive oil
1/4 cup champagne vinegar or white wine vinegar
3 tablespoons chopped shallots
12 cups mixed baby greens

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