A light and healthy salad paired with a cool and crisp Chardonnay is the perfect meal on a hot summer's day. Fresh and tender haricots verts, peppery baby arugula, succulent figs and sweet corn are lightly dressed in a simple and flavorful vinaigrette. Pair this beautiful salad with a delicious 2013 Jordan Winery Chardonnay, a balanced white wine with lively acidity, stone fruits flavors, and a luscious finish.
Garden Fig Salad with Corn and Green Beans
Courtesy of Jordan Winery
1/4 cup aged sherry vinegar
1 tablespoon Dijon mustard
1 tablespoon 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 tablespoon Aleppo crushed peppers
18 assorted figs (Black mission, candy stripe or kadota)
1 cup haricots verts (green beans) or romano beans, strings removed
1/2 cup hazelnuts, roasted, skinned and crushed
8 cups baby arugula, stemmed and rinsed
1 cup frisée, trimmed of most green
To make the dressing, combine sherry vinegar, mustard, thyme, shallot, salt and pepper in a blender at medium speed. While blending, slowly drizzle æ 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.
Check out more of Jordan Winery's fresh and delicious Salad Recipes and more!