California’s Jordan Vineyard & Winery is a Sonoma wine country institution known for its excellent vintages as well as excellent culinary programs, including a robust focus on the joy of picnicking. Here, the winery’s kitchen shares a recipe that’s perfect for sunny days out on the grass — a French green bean salad, zesty with aged sherry vinegar and sweet with peaches picked at the peak of the season.
“This simple salad is loaded with crisp vegetables and fresh, seasonal ingredients like peaches and arugula,” writes the winery. “It’s also an especially good white-wine pairing with a chilled glass of Jordan Chardonnay.”
French Green Bean Salad
Serves 6
INGREDIENTS
1/4 cup aged sherry vinegar
1 tablespoon Dijon mustard
1 tablespoon fresh thyme
1 shallot, finely minced
1 cup Jordan Extra Virgin Olive Oil (or good olive oil of your choice), divided use
4 ears corn, shucked and silks removed
2 tablespoons Aleppo crushed peppers
1 cup haricots verts, green beans or romano beans, stringed
1/2 cup hazelnuts, roasted, skinned and crushed
8 cups baby arugula, stemmed and rinsed
1 cup frisée, trimmed of most green
4 to 6 peaches, sliced
Salt and pepper to taste
DIRECTIONS
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 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 the cob and set aside.
Bring a pot of salted water to a boil and prepare an ice bath. 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.
— Courtesy Jordan Vineyard & Winery
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