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–+ servings

Fig, Corn and Green Bean Salad

Fresh figs and haricots verts from the Jordan garden are a big sign that fall is around the corner! This light, healthy salad celebrates the season with crisp, sweet flavors that pair wonderfully with Chardonnay.
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Course Salads
Servings 4

Ingredients
  

  • ¼ cup aged sherry vinegar
  • 1 tablespoon dijon mustard
  • 1 tablespoon fresh thyme
  • 1 shallot finely minced
  • freshly ground black pepper to taste
  • salt to taste
  • 1 cup Jordan Extra Virgin Olive Oil
  • 4 ears corn shucked and silks removed
  • 2 tablespoons Aleppo crushed peppers
  • 18 assorted figs (Black Mission Candy Stripe or Kadota)
  • 1 cup haricots verts or Romano green beans trimeed
  • ½ cup hazelnuts roasted skinned and crushed
  • 8 cups Baby Arugula stemmed and rinsed
  • 1 cup frisée trimmed of most green

Instructions
 

  • 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.

Notes

WINE PAIRING:
Jordan Russian River Chardonnay, elegant with minerality and a lush, lingering finish.
Keyword corn salad, Fig Corn and Green Bean Salad, fig salad, figs, Jordan Estate Vineyards, salads
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