Garden fig green bean salad recipe webhero2015 0692 « back to recipes

Garden Fig Salad with Corn and Green Beans

Fresh figs and haricots verts from our garden always signal the arrival of fall. This light, healthy salad recipe celebrates the season with crisp, sweet flavors, creating a wonderful food pairing with Jordan Chardonnay.

Ingredients

  • ¼ cup aged sherry vinegar

  • 1 Tbsp Dijon mustard

  • 1 Tbsp fresh thyme

  • 1 shallot, finely minced

  • freshly ground black pepper and salt to taste

  • 1 cup Jordan Extra Virgin Olive Oil

  • 4 ears of corn, shucked and silks removed

  • 2 Tbsp Aleppo crushed peppers

  • 18 assorted figs (Black mission, candy stripe or kadota)

  • 1 cup haricots verts or romano beans stringed

  • ½ cup hazelnuts, roasted, skinned and crushed

  • 8 cups baby arugula, stemmed and rinsed

  • 1 cup frisée trimmed of most green

Ingredients

  • ¼ cup aged sherry vinegar

  • 1 Tbsp Dijon mustard

  • 1 Tbsp fresh thyme

  • 1 shallot, finely minced

  • freshly ground black pepper and salt to taste

  • 1 cup Jordan Extra Virgin Olive Oil

  • 4 ears of corn, shucked and silks removed

  • 2 Tbsp Aleppo crushed peppers

  • 18 assorted figs (Black mission, candy stripe or kadota)

  • 1 cup haricots verts or romano beans stringed

  • ½ cup hazelnuts, roasted, skinned and crushed

  • 8 cups baby arugula, stemmed and rinsed

  • 1 cup frisée trimmed of most green

Instructions

serves 4

To make the dressing, combine sherry vinegar, mustard, thyme, shallot, salt and pepper in a blender at medium speed. While blending, slowly drizzle ¾ cup Jordan Extra Virgin Olive Oil until emulsified. Refrigerate and keep for up to one week.

In a nonreactive bowl, toss ears of corn with remaining Jordan Extra Virgin Olive Oil, Aleppo pepper and salt. Grill corn on medium high heat until it begins to brown. Let the corn cool to touch, then slice kernels off of the cob and set aside.

Bring a pot of salted water to a boil and prepare an ice bath. While water is coming to a boil, quarter figs and set aside. Blanch beans in boiling water until slightly tender, about 3 minutes. Shock beans in ice water and drain.

Combine all ingredients in a large bowl. Add salad dressing to taste and gently toss. Serve immediately.

Wine Pairing Suggestions

Every bottle of Jordan is crafted with food in mind. The elegant balance between fruit, acidity, tannin and alcohol found in our Chardonnay and Cabernet Sauvignon make them versatile for a variety of food & wine pairings. We’ve selected a few vintages that we believe will complement or contrast flavors in this recipe perfectly.