Heat 1 tablespoon of the oil in a small skillet over medium heat. Add prosciutto and cook, stirring frequently until crisp and darkened in color, about 5 minutes. Remove with a slotted spoon; Add garlic to the skillet; saute until golden, just seconds. Add beans and their liquid; simmer until heated through and juices reduce slightly, a couple of minutes.
Meanwhile, mix escarole, pepper, onion, olives, and cheese in a large bowl. Drizzle in remaining oil and a sprinkling of salt and pepper; toss to coat. Add vinegar; toss to coat again. Add beans; toss again. Taste and adjust seasonings adding a splash more vinegar. Sprinkle with prosciutto crisps and serve.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/salads-and-sides/two-fall-salads-the-recipes/