Fresh figs and haricots verts from the Jordan garden are a big sign that fall has arrived! This light, healthy salad celebrates the
season with crisp, sweet flavors that pair wonderfully with Chardonnay.
- To make the dressing, combine sherry vinegar, mustard, thyme, shallot,
salt and pepper in a blender at medium speed. While blending, slowly
drizzle 3⁄4 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.
Ingredients
- 1⁄4 cup XX aged sherry vinegar
- 1 tablespoon XX Dijon mustard
- 1 XX shallot, finely minced
- 1 tablespoon XX fresh thyme
- Freshly ground black pepper and salt to taste
- 1 cup XX Jordan Extra Virgin Olive Oil
- 4 ears XX corn, shucked and silks removed
- 2 tablespoons XX Aleppo crushed peppers
- 18 XX assorted figs (Black mission, candy stripe or kadota)
- 1 cup XX haricots verts or romano beans stringed
- 1⁄2 cup XX hazelnuts, roasted skinned and crushed
- 8 cups XX baby arugula, stemmed and rinsed
- 1 cup XX frisée trimmed of most green