FIG, CORN AND GREEN BEAN SALAD
Recipe and photo by Jordan Estate Vineyards
¼ cup aged sherry vinegar
1 tablespoon Dijon mustard
1 tablespoon fresh thyme
1 shallot, finely minced
freshly ground black pepper and salt to taste
Jordan Extra Virgin Olive Oil
4 ears of corn, shucked and silks removed
2 tablespoon Aleppo crushed peppers
18 assorted figs
1 cup haricots verts or Romano green beans, trimmed
½ 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 3 /4 cup
Jordan Extra Virgin Olive Oil until emulsified. Refrigerate and keep for up to one
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.
: Jordan Russian River Chardonnay, elegant with minerality
and a lush, lingering finish.